If you have a question or a food-related problem, I’d love to help.
Ask your question by clicking the double arrows (>>) on the right below, or by clicking “Leave A Comment” at the end of each blog post.
If you have a question about a KitchenAid product you can email the customer service team at Peter McInnes on sales@petermcinnes.com.au
If you have a recipe or food question, I invite you to visit our KitchenAid Down Under forum where you can ask the KitchenAid community to answer your question. Visit the forum here.
Thanks for the quick response, Im looking forward to the platinum mixer show, I still have to convince my husband to buy it!
Hi Jo, would love to see more demos on TVSN with the food processor, Can you please tell me please, I want to put large pieces of carrots for grating but it wont turn on because the pusher isn’t half way, so I have to cut everything small which is sad considering the mouth is so big I know you can put them through the small one but if you have beetroot, cabbage would be great if I could just put it on and feed it through the wide mouth. Any suggestions for me please. Thanks,
Hi Rachel,
I will pass on your demo reuest to TVSN. Yes i think a food processor show is needed!
The wide mouth is great, but due to heatlh aand safety requirements (and people who just might put their hand into the processor when going), it has to have that safey catch.
I find the processor is so quick it is just a matter of laying the food into the wide mouth and processing it through. If your pusher is ‘new’ it will be quite firm, so rub a little oil onto the sides it and it slides in and out with ease.
I do know what you are feeling a little frustrated and yes I understand, but you are using the processor correctly. It really is incredibly fast and processes quicker than other midels, it is simply having the food prepped first. I prep say all my carrot and then start ‘shredding’… it is done in a wink!
I look forward to a processor show very soon, I will be sure to mention to the producers.
Have you looked at the KitchenAid recipe website? There are great processor recipes on it http://www.kitchenaid.com.au
I hope I have helped you
Jo
Could I have the choclate cake recipe from todays programme. Thanks Jo.
Hi Susan,
Yes,
I will be doing a blog later in the week all about that cake!
Stay tuned
Hi Jo could you please let me know the recipe for the chocolate cake you had on TVSN on Friday 27th Jan with the blueberries on the top Thanks
Hi Pauline,
‘YES! I am going to blog this week on chocolate cakes and will do a step by step of the hows and whys to sucess
Stay turned
JO
Have you done the blog yet on the chocolate cake, where will i find it ? thanks Pauline
Hi Joe,
I was just wondering, when I am using my Fruit / vegetable strainer attachment on the Kitchenaid, am I supposed to be able to see some of the spring and shaft when I look down the body, where the food goes.
Regards,
Tanya
Hi Tanya,
Yes that sounds right. Are you happy with the strained result?
Jo
Jo, just wondering if you have a good egg noodle recipe I can make up with my KSM150. And although I am still waiting for my 3 pasta attachment set to arrive (still cranking by hand….), want to thank you for your tips on pasta making in the dvd. re, folding back through the same way etc. I made my dough in the Kitchenaid, and handcranked Fettucine for Carbonara, and it was the best and softest pasta I have made yet. so thanks again for the pointers
I was however cursing for the fact I don’t have my pasta attachments, and swore I will never hand wind again, which would be the reason why Darling Hubby now has one coming, hahaha.
Thank u Jo. I will do exactly what you said, and “Christen” my machine. Will cook meringues in it over weekend. my two daughters, have no bother, and are addicted their machines. They have different advice, so I will only listen to you. I will get back to you with results. I felt rather sheepish with my questions, but have felt totally amazed by your kind and prompt replys. A daughter. in .law has now bought same model. We both bought the glass bowl. and she has started already. We are of lge med family, and I have always cooked the old fashioned way, whereas the girls are away with your implements. So Now, after writing to you, I’m away to start, instead of look. I will follow your, advice, webb, video, and your reply page. I hope not to trouble you further, as I am a little embarressed. I will of course use it for other recipes of yours.
Hi Jo
You have been very helpful in the past so I thought you may be able to help with this. I noticed on your “about Jo” page that you are a food economist. I really enjoy cooking and have being thinking for a while about doing an online course in relation to food, ie understanding ingredients and inventing my own recipes etc. I dont want to have my own business but basically just want to improve on my current skills. I have done a lot of google searching and haven’t come across anything that remotely relates to this. Do you by chance know of any courses or I would appreciate any ideas / advice you can offer.
Thanks Jo
Kind regards
Nicole
No, I havent used it yet, as I wanted your advice, and will certainly look at your video,replies, and recipes first. The description on one, was of sugar, not being desolved properly. On your video you say you can put all the sugar in at once, I havenever done that. I love your machine after watching my daughter cooking with it, but not meringues. Is there a set time to dissolve all the sugar? I understand all the basic rules, and have cooked for many years, made all my chidrens wedding cakes etc.,but making a perfect meringe has eludedme, althou I have no trouble with pavlovas!!.
Once I can solve this I will be brave ehough to use this gift for continuing baking. Thank you Jo. Its silly I know,but I really would like to be succesful at this particular recipe, as my grandchildre love them.
Hi Reva,
I think its lovely you bake for your gradchildren and i want your recipes to be perfect for you and them!
pavlova:
Reva have a read this months blog on ask jo, its all about pavlova. With sugar you can add it 1 tbsp at a time, in three batches during the whisking OR as the KitchenAid mixer is so powerful and has a special plaetary mixing, you can add the sugar in 1 go (once the egg whites are beaten till soft peaks or very foamy). You simply them set your kitchentimer and let the mixer beat for 10 minutes. I do stop the mixer during this and quickly wipe down the sides of the bowl.
The result will be an amazing thick glossy beaautiful meringue and the sugar will be completely dissolved. The recipe link is at the bottom of the page, just click on the image of my lovely pavlova
Happy baking
Hi I’ve watched your ice cream making video and would love to try the recipe in my new kitchenaid ice cream maker. Is it possible to have a list of the measurements and ingredients for the vanilla ice cream. The American reciepes confuse me.
Thanks helen
Hi Helen,
Please have a llok at http://www.kitchenaid.com.au and click on the official recipes. There are hundreds on the website all writtn by me using Australian ingredients and techniques. There are a couple of really delicious ice cream recipes I know you will love and I have included all the tips on the recipes, so you will find the ingredients and techniques with out any difficulty.
In this hot Summer weather be sure to have the ice cream attachment super froen and the custard or sorbet mixture well chilled.
Happy Cooking
Jo
Hi Jo, I have a question about the Anzac biscuits. When measuring out the ingredients, the cup measurements don’t seem to match the gram measurements. For example, 1 1/4 cup of rolled oats = 150g, not 90g as stated in the recipe. 3/4 cup of shredded coconut = 75g, not 90g. I didn’t know whether to follow the cups or the grams, so for consistently I followed the cup measurements and the result was a very crumbly mixture, not sticky at all. So to the question – what to do, follow the cup or gram measurements? Thank you, Kate
Hi Kate,
Oh! You are completely correct. Regretably we have a cup measure problem with this recipe. As soon as I read your query, I raced into my kitchen and tested.
The WEIGHT (scale) measures are completely CORRECT – the result was perfect.
Somehow an incorrect cup measurement has been added to the oats & ccoconut in this recipe. This is most irregular for my recipes and I am quite distressed about this.
Please be assured I just retested the recipe (twice) and the scale weight printed on the website is correct.
90g rolled oats should say – 1 cup
90g shredded coconut should say 1 1/2 cups
***** all other ingredient weights and measures are correct
I will have these incorrect cup measures adjusted.
Again I am so sorry and am proud to say this is the very first weight measure problem in nearly 5 years of the Ausralian recipe website.
I also realise i write and test recipes using scales only and find many issues arise with cup weights, but this is not an excuse it is now something to consider in our testing procedure.
I do hope you will try them again with the WEIGHT measure and be very happy with the result.
Thank you also for bringing this to my attention and bothering to come on to Ask Jo, it sadly could have gonen unnoticed and resulted in many unhappy Anzac makers.
Yours Sincerly
Jo
Thank you, Jo for your prompt attention!
I think there will be quite a few Anzac biscuits made over the next few days and I will certainly try this recipe again.
Kind regards,
Kate
Hi Jo,
I have just made the gluten free sponge cake, I notice in the recipe it does not state when to add the Xanthan Gum, so I added it at the flour stage. Also, the recipe states to only mix the flour for a few seconds, or until mixed. This left unmixed flour at the bottom of the bowl that could not be seen until I poured the mixture into the pans and meant I had to mix that last bit in myself whilst I poured it into the pans.
Hi Sally,
Oh my thats terrible the gum is not mentioned in the method. Quite weird as this has been checked and made many times!But yes you are correct all the dry ingredients are combined together.
Any way thank you so so much for telling me.
The mixing of the flour. Hmm this is tricky as it is soooooooooooooooo easy to over mix a sponge. Maybe it needed 1 more turn of the beater? But i would rather stir a tiny tiny bit in myself than risk over mixing.
Your beater to bowl clearance. Pls check the clearance is at the right height. Attach the whisk attachment and lower the tild it into the bowl. You should JUST be able to push a envelope underneath. To lower the head there is a screw in the ‘neck’ of the mixer. You take a flat bladed screw driver and make a turn to the left. Then check with the envelope again.
This is explained in the manual.
How was the height and texture of the cake? Where you happy with the result?
I have requeted the gum be added to the method, this alteration should be made to the recipe on Monday.
Thanks again for letting me know.
Jo
Thank you for your tips, Jo. I’m afraid the cake was a disaster. I cooked it for the required time on the recipe, was so scared of over-cooking that I took it out of the oven at that point and it wasn’t cooked enough. So both cakes immeditely sank and looked awful. They tasted great, though!
Oh dear.
OK lets go again (but pleased the cake tasted great at least).
Preheat the oven, prepare the pans and have all ingredients measured correctly and sitting waiting!
Place all the dry ingredients into the bolw and whisk OR sieve by hand. The main point is to combine., not over or under mix (this is possibly the hardest bit about making a good sponge)
Eggs at room temp. Whisk with the sugar (you can add vanilla if you like here too or at the end, which ever you prefer)until very very thick and creamy. The mixture needs to fall back on it self when the whisk is lifted from the mixture (forming a ribbon is the term).
Now scatter in the dry mixture into the bowl. On LOW speed aloow to mix until combined OR fold in with a large metal spoon – which ever you prefer. Once combined – delicately poor into the waiting pans, smooth over the top and get into the oven. Bake until firm – normally around 20 minutes.
Remove set aside for 3-4 minutes – the sides shrink away a little by this time. Invert onto a rack.
Have you made sponges before? or is t the gluten free aspect that might be new? The method is the SAME. It is simply the art of being delicate and keeping thr mixture airy .
Undercooking will cause the cake to sink.
Worth another try? Let me klnow, we will solve it!
Hope I have helped
JO
Dear Jo
I know that meringues have a different recipe to pavlova, could i please have a fool proof recipe. I have the kitchen aid Artisan and i love it.
Regards
Reva
Hi Reva
Glad you love your mixer! A pavlova is a dessert made from meringue. On the official KitchenAid website wwww.kitchenaid.com.au there are a couple of meringue recipes I think you will love. They are the brown sugar meringues and the pink rose meringues. Have a look at the recipes and if there are any issues or queries I would love to help you.
Happy baking.
Jo.
Hi Jo, Thank you for your help. I am very grateful. I will certainly get on the webb. Even though I am in my 70′s, and bake for a lge family, my merangues look o.k, but they always seem to have little bubbles!!, so not perfect. Your help, will be an enormous comfort to me, to understand this beautiful machine, which my two daughters have now purchased.
Hi reva,
your so very welcome.
Follow my tips and recipes and see how you go.
Little bubbles, hmmmmm does this happen with the standmixer????
Happy Baking
Jo
At last success. Perfect meringues. Thank you Jo. I would like to make maccaroons. Are they difficult to make? Have you a recipe. I would also like to attempt your famous cchocolate cake.!!
Jo, I have just made a beautiful mayonnaise from the Kitchenaid Recipe Book with my new Mixer <3 What is the fridge life of the mayonnaise and the Aioli???? It doesn't state it on the recipes anywhere???
Hi Carmen
Thanks for your question. Mayonaise has a protein base as it is made with eggs. If you keep it in the fridge the life is around 5 days. It is always best to eat protein foods quickly. The difference between a homemade mayo and a commercially made mayo is that they can contain preservatives which will help them to last longer.
However we always like homemade!!
Hope this helps and let me know if I can help you further.
Happy cooking
Jo.
Awesome, thanks so much Jo for the speedy response. I ran out of our bought mayo, and wanted some on my Chicken sandwich for lunch, so though – hey, “I’ll make my own”. It was divine. I think I will use up the rest in a nice home-made coleslaw tomorrow night
Totally in love with my new Kitchenaid, but desperately needing more bowls to keep up with the cooking load <3
I have a Professional HD Kitchenaid purchased in the USA and had an electricty conversion made for our US equipment. Can I get an Ice Cream Maker here in Aussie for this machine? TVSN advise the Artisan Ice Cream Maker would not fit my machine.
Also would appreciate it if I could get an email recipe for a Banana Loaf.
Watch you all the time on TVSN what a ball of energy you are just love your shows.
Hi Barbara
Thankyou for lovely comment. I have such fun on TVSN.
The Australian icecream attachment is made specifically for the Australian stand mixer. Therefore, no, you cannot use the Australian icecream attachment on your mixer as it will not fit. It’s great to hear that TVSN could advise you of this as if you had purchased it would have been inconvenient for everyone.
I have a constant list of recipes to put together and banana loaf is definitely on there. I am so sorry that it isn’t available yet but there are a huge range of recipes available currenlty at http://www.kitchenaid.com.au. Alternatively you may be able to find a recipe for banana loaf on http://www.taste.com.au but remember you will need to adapt this for the speed and efficiency of your stand mixer.
Happy Baking.
Jo
Hi, I just bought Artesan Mixer. I would like to make the pizza recipe but there says a package of dry yeast. But it doesn’t say the quantity that the package contains.
Thank you for your help.
Hi Lourdes,
You will love your home made dough!
A sachet of dried yeast is 7g.
There are hundreds of fabulous recipes on the Australian recipe siite, have a look, you’ll be so inspired!
http://www.kitchenaid.com.au
Happy Baking
Jo
Dear Jo, Thank you very much for your quick answer. I will prepare it as soon as possible.
Hi Jo
I just got a new stand mixer and having trouble with the cake mixes not get mixed at the bottom if the bowl , I have tried altering the mixing part as per book but can’t drop it anymore cause it will hit bottom of bowl
Any advise
Thankyou
Hi Yvonne,
The beater to bowl clearance is perfect if envelope will just slide under the whisk attachment when fitted to the mixer – this means it is 1 mm from the base and sides.
Mixing:
please use the flat beater always. The whisk is for cream, egg whites etc
if using butter and sugar aand creaming this make sure the butter is soft (room temp), on cold days the stainless steel bowl maybe be setting the butter, so i rinse the bowl quickly in hot water and dry. However it is very hot at present so this could not be an issue.
Is the cake a creamed butter and sugar version? or a creamed egg & sugar version? To which you are then adding eggs and then the flour and liquid?
or possibly you might be using a packet mix? if this is the case add the liquid and eggs to the bowl then the dry componant- see if this helps? How long are you mixing the batter for?
The standmixer is used by so so so many professional chefs, pastry cooks netc as it mixes so well…. so let me know how you are going?
We will get this solved – promise!
Keep in touch
Jo
I’ve been making the Vanilla Ice cream from the kitchenaid website, using my kitchenaid mixer quite successfully until yesterday when the custard failed to thicken after 30 minutes of slow cooking (on gas). It didn’t curdle, it just didn’t thicken (so I’m going to make a psuedo rice pudding out of it). My thoughts are that a) I overworked the egg yolks in the previous step trying to make sure the sugar dissolved (this took 2 to 3 minutes of mixing, not the recommended 1 minute), b) there was too much egg white remaining with the yolks after separation or c) I didn’t ‘cook’ the milk enough in the first step. All ingredients were fresh, eggs at room temperature prior to use.
Hi Joanne,
Thank you for coming to Ask Jo, as you have more space to chat with me.
Lets get to the bottom of this!
ice cream: it is all about the custard as yes its texture makes the ice cream.
You are correct in thicking something went weird with the whisking of the egg yolks and sugar. This step gives volume and texture. A little egg white really wont effect too much, its simply the white sets at a lower temp so it can often make for a custard that is not so smooth.
Ingredients: full fay is best for glourious rich smooth ice cream, you mentioned you had nice fresh ingredients, where you using low fat? This does make a much thinner custard.
Or simply think rushing or over working this 1st temp, set the deleicate balance off!
As you have made ice acream before you know it does work…. I would measure and weigh carefully, slowing make the ice cream with much care and i bet it works for you.
I also have had off days (many infact) I wonder if food pics up on vibe?? I have made 1000s of pavlovas but yesterday it wasn’t such a great one??? reasonable, but i was rushing… it happens to us all.
Let me know how you go…..
Regards
JO
Thanks Jo, can’t wait to get started!
Not a question Jo, moreover a compliment
I fell in love with your cooking style and wonderful expressive ways with foods with Tupperware years ago…..And now, I find you on the kitchenaid demo video. Your ease and explanation of everything, even had my Boys intrigued for the whole movie….and now desperately saving for the 3 pasta rollers……And they used to think rolling by hand was fun…. Congrats to you, I will be referring to this blog often.
Hi Jo, we bought a KitchenAid Food Processor as we’ve always thought we wanted one, and we love watching the cooking shows and everything gets put in and blitzed up so easily. Now that we have it, we are a bit nervous and have no idea what we are doing, (have made a bit of a mess as I put soft cheese through the chute part) so it sits on the bench! Am a bit confused with the different bowls and blades and discs etc. Is there some sort of cheat sheet or something that we can use as a guide as we are dying to get started!
Hi Jennifer,
Congrats on your purchase, you will love ‘her’!
Pls dont be nervous, KitchenAid will support you! Firstly please pop ono the official recipe website http://www.kitchenaid.com.au and look up food processor recipes – these are written by me and tripple tested and written so easily. They will motivate you to cook! And trust me, they are delicious….
The basics:
There are 3 bowls. The large one (with the handle) sits on the base at all times. Inside this you use the large chopping blade (multi purpose blade), it is super fast and chops, mixes.
There is a middle bowl. (this sits inside the bigger bowl) it means you can use the middle bowl to say grate or slice something with one of the round discs. Then remove the disc and middle bowl, which leaves you the large bowl clean…. or vise vesa, you can use the large bowl, but then pop the middle bowl inside, with out needing to wash the large bowl.
The small bowl sits inside the large bowl and is used for smaller amounts (with the little chopping blade)
A good example is the carrot cake:
You pop the middle bowl in with the shredding disc and grate the carrots, then remove the disc and middle bowl and set aside.
In the large bowl you add the multi purpose blade and the ingredients for the cake – you blend this together, adding the ‘set aside’ grated carrot at the end. You pour the cake into a cake pan and bake.
Now you have a dirty large bowl, but you simply sit the small bowl in with the tiny blade and you can whip up the frosting for the cake.
There is a large chute and smaller chute, you can add foods through the large chute or with the motor constantly running you can add foods down the small chute. Cheese and meat is best added through the small chute.
Have a look at the recipe on the website. The processor is so very fast and easy to use quickly.
The manual that comes with the processor also explains the use well, but please use the Australin recipes on the website I have mentioned.
I hope I have helped you, any recipe questions, pls come back to me
Happy Cooking
Jo
Hi Jo
Can you please let me know if I can shred raw beetroot in my food processor to make a salad? Thanks heaps
Hi Jennifer,
Yes absolutely you can grate or shred raw beetroot with the food processor.
You can use the work bowl or chefs bowl, adding the the wedges/ diced pieces of beetroot into the large chute or smaller chute ( this small chute is good for when the motor is running constantly).
beetroot is firm so you do need to firmly push down on the pusher, but he proscessor is strong and robust and will grate is quickly.
Enjoy your salad
Jo
Hi Jo,
I have just purchased my new platinum collection mixer and was wondering where the best place to buy attachments and accessories in Australia would be?
Also I have watched the dvd and wondering if the thing you use to spoon the cake batter into the cupcake pans is available to buy?
Thanks for your help,
Erin
Hi Erin,
If you go onto the website. http://www.kitchenaid .com.au, you will find a tab and can look up stockists in your state. Or you can call customer service on 1800 990 990 and they can tell you. There are stockists with larger varieties of attachments such as Chefs Warehouse, Essential ingredient etc. (these are in Voctoria, I am not sure where you are located)
For the cup cakes, i think you are talking of a old fashioned ice cream scoop? It works a treat! (these are as supermarkets or cookware stores).
The cup cakes are sensational – give them a go!
Happy Cooking
JO
Hi,
I recently got the artisan mixer and i would like to make a quiche. Should i use the flat beater or the whisk?
Thanks,
Lisa
Hi Lisa,
For the pastry: Use the flat beater to beat the butter into the flour.
For the filling: Also use the flat beater to beat the eggs, milk or cream together with the other ingredients (ham, bacon, onion, cheese etc).
Enjoy your quiche! There are many recipes on the official website (www.kitchenaid.com.au). I think you might enjoy looking through them, all are tripple tested and sucess is gauranteed!
Happy Baking
Jo
hi jo would like a good repice 4 a birthday cake has 2 b gluten free hope u can help me
Hi densie,
yes i certinly can! please look on the official recipes site. http://www.kitchenaid.com.au . There are several cakes, my fvourites are the sponge cake, carrot cake, celebration birthday cake, hummingbird and mud cake.
If a recipe is not technically gluten free, it is simply to modify for a cake. Biscuits, pastry and bread can be harder.
1. Replace wheat flour with premixed gluten free flour (these are available at supermarkets/ heath food stores). There are several available such as (White wings, Orgran, Basco, Vitarium) etc etc. Other wise you can make your own – they are mostly a mixture of rice flour, tapioca flour, corn flour and sometimes contail potato flour, soy flour and besan flour, quinoa flour. There are several combinations to choose and make. However, for ease i usually recommend a premix until you are confident and happy to create your own ‘flour mixture’.
2. If using baking powder, please be sure to ue a gluten free brand
3. Gum: when you remove wheat flour and replace with a gluten free flour, you need to add a ‘gum’ to the flour… as gluten is the substance that helps a cake ho;d together. When this is removed a cake can be very crumbly. This can be done with Xantham gum or guar gum or a specail mixture known as gluten substitute.(GFG) (the only exception to this is ‘Orgran’ brand flour as it already has a gum of its own blended into it, this for many makes it a simple choice and very easy).
Good luck, any other queries, I am here to help you.
Happy Cake Baking
JO
Hi Jo,
Could you briefly tell me if the new style Shredder/Slicer attachment (RVSA) is any better than the older style (MVSA)? I was sold the older version in Myer yesterday and am wondering whether to return it for the newer one, just to future proof my purchase if you know what I mean.
Thanks,
Nanette
Hi Nanette,
Many of the attachments have great benefits. I personally really like and delight in using the new (RVSA) Rotor Shredder attachment. I love the various and additional drumbs and find it super effecient.
There are recipes on the official recipe website http://www.kitchenaid.com.au – many great, easy and interesting delicious recipes thet i have tripple tested. I think you will enjoy looking them over.
Happy Cooking
JO
Hi ,
Is the K5 Deluxe still ok to use for your normal baking cakes , meringue , pancake etc.
If so i will be the Red K5 ” beautiful girl ” .
Many Thanks Stacey
Hello,
Yes the K5 is suitable for all whipping, blending, beating, creaming, kneading methods.
It is simply a stronger slightly bigger motor with larger attachments. As you have mentioned dough, I think using the bigger model will assist you!
But yes the smaller models are also suitable….. again it is up to you!
I hope I have helped you.
Jo
Hi Jo ,
Customer service recommended i email you to help me make a choice on a KitchenAid Mixer .
I have seen all three mixers Artisan KSM150 and KSM156 with glass bowl and also K5 Deluxe mixer.
I make your normal cakes, Meringues , pancakes etc . But my main concern is when i make pizza dough and easter breads .
My receip of my pizza dough is : 7g dry yeast , 2 cups warm water ,1 tsp sugar , 1 tsp salt ,2 tbsp oil and 5-6 cups of flour . ( I make this once a fortnight .)
Easter bread : 5 tsp yeast , 6 eggs , 500mls milk , 250 g butter , orange peel , 1/2 an orange juice and 5 -6 cups of flour.
I really like the KSM150 and Ksm156 glass bowl more colours to choice from and being able to use the new Flex Edge Beater . However if you think i am better off with the K5 Deluxe because it has a strong motor and max of 1.5kg thats fine too .
Can i use glass bowl and Flex Edge beater with the K5 Deluxe mixer or not .
Looking forward to hearing from you soon .
Many Thanks Stacey
Hi Stacey,
Hmmm you are tight in the middle really!! All mixers will work for you but as soon as bread is mentioned I always advise the K5. Yes of course you can do bread in the others, but that extra power and larger sized attachments make easy work of the bread. The weight allowed in the KSM 50 is 1.2 kg total weight. The K5 is 1.5 total weight – that 300g weight is quite a lot in the ‘mixer world’
The colour choises are indeed smaller in the K5 model but the signature empire red is a ‘beautiful girl’ – as I say!
I think the K5 will serve you better with the pizza dough and very soon you will make your own bread every couple of days – not just a special one at Easter. Also pasta is a dream in the K5. Again yes you most definately can do all in the other models but the extra oomph makes a difference.
Of course you can reduce the size/ quantity, but the K5 will allow you more.
Happy Baking
Jo
Hi Jo,
I’m new to the Kitchenaid and was wondering how to go about crushing biscuits or even nuts for use in slices?
Thanks,
Nanette
Hi Nanette,
There are a number of amazing specialty additional attachments available for the standmixer.
Please look up the KitchenAid website. The ‘fine drumb’ on the rotar shreddar slicer is amazing for nutmeal (it is the most fabulous flavour and means you can make many nut meals like macadamia, pecan, almond etc) and the ‘course drum’ will crush biscuits also , or the food grinder will also crush biscuits.
The additional attachments open a door to many many options.
Please look at the officil recipes on the website – they will inspire you!!
Happy Cooking
Jo
Hi Jo
I have just purchased my Kitchenaid Stand Mixer. I have tried to do a cake and also pancakes. However I am finding that the mixtures doesn’t mix properly in the bottom where the little raised ‘dome’ is in the middle of the bowl and the flour is not mixed in properly and sitting either side. I have tried using both the flat beater and the wire whisk. In fact I ended up whisking the pancakes by hand in the end.
Thank you Stephanie
Hi Stephanie,
I am wondering if your ‘beater to bowl clearance’ is slightly out? please call customer service on 1800 990 990 – the gals are great and will chat you through ajusting this, it is a simple thing to do. It is also discussed in the manual that came with the mixer.
NO you should not be mixing anything by hand!
Any recipe questions, i would love to help. Please have a look at the hundreds of recipes on the official website http://www.kitchenaid.com.au
Jo
Hi There I’m in Perth, Western Australia and I’m looking for Bintje potatoes and I can’t find them in any store! Any ideas on how to find them? I’m thinking I need to contact a grower or something. On your site you have a chart of Australian potatoes and they’re there!
Thanks!
Hi Mathew,
Binje are a specity potato. Try a farmers market or big fresh fruit & vegetable market.
No you will not find them at the Supermarket, well i have not seen them in one
Yes a fabulous chip for roasting, baking and chipping!
Jo
I have The Swedish version of the official Kitchen Aid cookery book. In it there is a recipe on green pea soup with marscapone. I am not at home and I am looking for the recipe on your site but cannot find it. Can you help me?
Regards
Roland
Hi Roland.
No the recipe will not be on the Australian site, however i hope you look at our Aussie recipes and like them!
I have however searched through my international books and found the recipe , I think this might be the one?
I am writing it in for you, so am taking the liberty of reducing and editing the method… i am sure you will be able to follow it.
2 large shallots
2 cloves garlic
50g butter
800g frozen peas
1 L chicken stock
125g mascapone
2 tbsp chopped marjoram
6 slices pancetta
3 slices bread
6 scallops
1tbsp olive oil
s&p to taste
Using the rotar shreddar slicer attachment, with the shredding drum. on speed 4, add the shallots and garlic.
Heat half of the butter to a pan, cook the chopped mixture for 5 mins. Add the peas and cook 1 min.
Add the stock, bring to the boil and simmer 5 mins. leave to cool a little.
Blend in the KitchenAid blender with the herbs and mascapone to desired texture. Season with the s&p.
Heat remaining butter, cook pancetta until crisp.. Remove. Cut bread into cubes and fry until golden.
set aside.
Slice scallops into three thin slices. heat the olive oil and quickly fry the scallops for 10 seconds.
Pour the soup into bowls, top with the crsip bread, pancetta and scallops
Happy Cooking, hope i have helped you
JO
Exactly what I am looking for, thanks!
Hi Jo,
I just got a kitchenaid for christmas and i would like to make bread rolls, can i use any basic dough recipe i find or is there one that you would recommend i use?
Thank you Emily
Hi Emily,
Fabulous Chrissie present, how lovey!
Yes any bread dough will make rolls. You simply take a little bit of the prooved dough, roll into a circle and then place on the tray and allow to reprove to the desired size.
You can also roll dough into a sausage shape and knot, do a double knob of dough making the second knob a lot smaller and placing it on top, score the top,scatter with seeds like sesame, poppy etc.
Have you seen the recipes on http://www.kitchenaid.com.au. There are a couple of breads and hundreds of other recipes you might like to try.
Happy Baking
JO
Hi Jo
With great enthusiasm to use my new mixer I attempted to reproduce your wonderful sponge recipe without having a set of scales.
The sponge failed as I suspect my measurements were wrong – the actual process worked beautifully though!.
For future reference, I was wondering what standard cup and spoon measurements the recipes are based on?
I will be purchasing scales this week!
Thank you
Anne
Hi Anne,
I wonder if you used my kitchenAid recipe from the official site? Featherlight sponge? As it has weights and cups measurements lited for you?
150g flour is 1 metric cup
160g caster sugar is 3/4 cup
1 tbsp is 20g
Please use Australian cup and spoon meausres. Availble at supermarkets. Sadly many cook ware shops have fancy looking cups but they are American / Emglish and the cup size/ spoon size is smaller. An Australian tablespoon is 20 g (not 15g as over seas spoons). Maybe this casued you an issue? It often does with out many knowing, so yes I always prefer to weigh – no mistake this way.
My other though is over mixing? You must be so very gente incorporating the flour and sutting the deliciate mixture into the pan. And finally please dont slam the oven door!!
Good luck, I am sure you will master it. A beautiful sponge is such a sensational master piece.
Happy baking
JO
hello jo i have just got my lovely ‘black beauty’ she looks beautiful on the black bench top.I also have a vitamix and can make my own flour, you speak a lot about gluten free foods, and i would love to make my own flour for health reasons but flours that you buy have gluten in them that makes them rise along with the bi carb and soda. My question is how do i overcome this.
Lyn
Hi Lyn,
Love the sound of your ‘black beauty’!
Yes you can mill your own grains, however many feel the end result is not quiet the same? I have myself had various results depending on what i am making.
Gluten free baking is a big topic and sadly there is no complete rule of thumb, its a bit of trial and error here! All recipes and types of food differ.
Gluten free flour is a combination of various flours. The rising is achived in the normal way and there is no problem using baking powder (gluten free) and baking soda. Its the crumbly texture that is the issue.
There are various gums availavle to help this: Xanthan Gum, Guar Gum or Gluten Substite (this is the one I myself prefer). You will find these at specialty stores or good heath food stores. When the gluten is the removed the ‘structure’ is totally changed.
There are many Gluten free recipes on the official KitchenAid website http://www.kitchenaid.com.au I have tripple tested all of these and think you will find success with them. The brownies, frangapane tarts and raspberry muffins are so very delicious!
Happy baking
Jo
Have a try and let me know how you go.
Hi Jo
I recently was given a KitchenAid by my wonderful husband as a Christmas gift. The first recipe I tried was the Snow Pavlova which i followed down to the tea. After it had finished baking, i left oven door slightly ajar to let the pav cool overnight. However in the morning when I checked on it, the middle had collapsed. Can you please shed some light on why it collapsed and how I can prevent it from collapsing in the future.
Many thanks,
Vanessa
Hi Vanessa,
How annoying for you, I completely understand. Some times meringues have a mind of there own!
Humidity plays a big role as I wonder if it was a rainy day or sticky day?
Your oven also can play a part. A completely perfect meringue can be a tricky thing to do…. the slowing and very gently cooling of the meringue is a must and maybe sadly yours cooled too quickly and it sank. I would try again not opening the door and allowing the shell to cool in the oven. (very slowly) (door NOT ajar)
The other thought is the ‘top weight’ of the pav. I have taken lately to scooping into the centre of the meringue so the centre is a little thinner than the sides… this i find if prooving to be a 100 % result.
Fan forced. personally i find a fan forced oven produces cracking and yes some sinking… can you turn the fan off?
You can remove the cornflour and vinegar from the recipe, but will not get the delicious marshmellow centre. However removing these allows the shell to dry out even further.
How was the texture? And did you get any ‘weeping’ … its the weeping that is a sign of underbeating (undissolved sugar and again humidity)
I little cracking really can not be prevented in a domestic oven.
Please make another and let me know how you go.
I hope I have answered a few of your questions
Jo
Hi Jo, I love the DVD that came with my new stand mixer,
But after I registered it I went to down load the eBook of recipes and my computor wouldnt let me, saying there was something suspicous. Would it be possible to have it emailed to me?
I am looking forward to whipping up lots of yummy things for my family and friends.
I have wanted one of these wonderful machines for years, and now my loving husband gave me one for Christmas ( I think he may have alteriour motives here ..lol).
Hi Kerry,
You will simply love using the mixer and I think your husband is gorgeous for buying you one… yes he wants delicious home made yummy food!
There are hundreds of my recipes on the official recipes site at http://www.kitchenaid.com.au – you will find all the DVD recipes and hundreds more.
Any problems with the recipes I am here to help you.
Happy Cooking
Jo
hello – have just purchased our first kitchenaid stand mixer and used it today however the speed slows down on speed setting 1 – is this normal or do we have a faulty machine…??
Hi Paul,
Speed 1 is very slow and i really do doubt your machine is faulty as each mixer is opened at the warehouse here in Australia and run to check it.
I would run it for 30 seconds on each speed to let it have a good warm through then take it to speed 1 and see if it sounds steady?
Please call customerservice on 1800 990 990 and chat it through.
Any recipe queries I would love to help you.
Jo
hi Jo,
when i make a meringue i always have sticky substance under the meringue, the sugar grains are not present when i bake it, but during thecooking processess it has this liquid glucose under it. can you help, Ali
Hi Ali,
I should ask if you have a kitchenAid standmixer? And them what recipe are you using? please use mine which is on the http://www.kitchenaid.com.au website. Look up Vanilla Snow pavlova.
I tested this over 12 times when i created it and have made it over and over… it will give you a great resul.
The beading you are experiencing is caused by undissolved sugar OR the incorrect amount of sugar in your recipe?
Also bake on the bottom of the oven, with out the fan if possible for a long slow time. Leave the pav shell in the oven with the door held ajar (I put a wooden spoon in mine to hold it) and allow the shell to cool slowly.
Let me know how you go
Happy baking
Jo
Hi Jo,
we bought a kitchen aid a couple days ago and we watched your terrific video and thought that since we really wanted to make a delicious pav for christmas we will use your recipe.
Please help
PS. even if its after christmas we will do it for New years day.
Thankyou
Hi Chloe,
Please visit http://www.kitchenaid.com.au (the oficial recipes) look up Vanilla Snow Pavlova….. it is so very easy. It makes a large one. so the recipe can be halved if you prefer.
There are tips on the bottom of the recipe. Just folow it and you will have a fabulous result.
Enjoy
Jo
JO,
i have a new KSM 150 stand mixer.
I also make my own sourdough bread. What is the maximum amount of flour that I can use in the mixer to make the dough? My current recipe has 750 grams of flour. Can the KSM 150 handle this amount when mixed with 400grams of sourdough starter?
Thanks for you Help,
Kevin
Hi Kevin,
Always knead the dough mixture on speed 1 (or 2), however I tend to prefer speed 1 myself.
The maximum total weight I would recomend for sour dour is 1.2 kg total weight of dry and liquid.
Happy Baking, I love sour dough bread!
Jo
Hi Jo,
I am a huge fan of the Chocolate Beetroot Recipe- since discovering it it is THE birthday cake we each always choose. But lately the cake is not rising as high as it used to, and when it is cooked the bottom half of the cake is very dense. Should I lower the temperature and cook it slower and longer? Why do some cakes do this? Is it the oven or mixing?
KitchenAid Devotee,
Cindy
HI Cindy,
Think it might be a combination of both?
Please dont over mix the cake, once it combined its done.
Cooking, yes it is a heavy dnese cake, so cook it in the lower 1/3 of the oven and yes about half way through cover with greased foil, securing it well to the sides of the pan and allow it to steam through. Uncover for the last 10 minutes.
Allow to completely cool before removing from the cake pan
Let me know how you go. Oh lastly are you measuring the raw beetroot… maybe using too much?
Jo
Jo what is the best way to tell if my mixer needs adjusting – I am not sure if the attachments are adjusted low enough to the bottom of the mixing bowl.
Merry Christmas
Vicki
Hi Vicki,
Usually your mixer will not need adjusting….. The attachments are fitted at the factory to be within 1 mm of the base and sides of the bowl, this is then checked when the mixer is checked by the maintainance team in Australia (Every mixer is opened, ru n and checked at the warehouse in Newcastle). But after use and sommetimes after raising that tilt head up and down many times it can slightly move.
However, if you place the wire whisk into the bowl and lower the tilt head. Take a piece of paper fold it in half and run it inder the whisk… it should just slide under.
The beater to bowl clearance is adjuted by turning the large screw that is in the ‘neck’ pf the standmixer one turm to the right (to lower the attachment) or to the left ( to raise the attachment).
Customer service can talk you through this, pls phone 1800 990 990 or you will find instructions in your manual.
I hope I have helped you
Jo
Hi Jo My husband just bought my a Kitchen aid for christmas. I have a recipe for a sweet made withh flour and eggs. Do I use the hook attachment? Tks
Anna
Hi Anna,
Lucky you, your going to just love cooking with your mixer.
Firstly there are hundreds of my recipes on the http://www.kitchenaid.com.au (official recipes) website. These are all tripple tested and we guarantee the results. So have a look you will be inspired! there is also a special club called Top Table – you might like to join?
In answer to your question:
the white flat beater: this is for creaming butter and sugar, eggs and sugar and creaming or folding or beating all mixtures
the wire whisk: this is whisking egg whites and cream.
the dough hook: this is for kneading bread doughs, pasta doughs and very very thick heavy mixtures. (like thick confectionary or christmas cake etc, not for normal cakes etc… just super heavy mixtures)
Did you get a DVD with your mixture? I cook loads of things on it…. worth a bit of a look, it really shows you how to use and look after your mixer.
Happy Cooking
JO
Hi Jo, I have just purchased a Kitchenaid artisan food processor. I was hoping to make bread. Do I need to buy a stand mixer to do this?
Hi Abigail,
Sadly NO the brilliant processor is not really for bread. You can do a good quick small pizza dough and small pasta dough (using the dough hook).
Bread requires quite a bit of kneading and yes the standmixer is made for this as it does it quickly and effortlessly.
Pastry and scones etc are all terrific in the processor and you can also do a quick batter for cakes, biscuits etc
On the http://www.kitchenaid.com.au (official recipes) website there are hundreds of tested and delicious recipes I have written. Think you might enough having a look, there are many food processor recipes.
Happy Cooking
Jo
Hi Jo,
I originally bought the KA artisan last week but then I bought the 3
So I’m the new proud owner of Rosa my empire red Kitchenaid Deluxe
Piece pasta attachment and figured if I’m going to try to use it often I should buy the KA deluxe so I did and now I have two but Rosa is on my bench top and the other one is in her box. It’s hard to let go of the other one LOL. I also bought the ice cream attachment!! P.s I’m buying every attachment in a few weeks time oh and the pasta drying rack. So I have a few enquiries, I don’t know how to bake and have never baked a cake (23yrs old) is there a cook book you recommend I use or a website
I should look up. I’d like to get into baking cakes but arent confident are there basics to baking cakes and layering cakes and cake fillings. I need help. I love cooking food but am starting to get into desserts so any tips would be helpful. Or if there is a place I can find tutorials for and fondant how do I make that and can I use the pasta roller attachment for the fondant?? Lol hopefully I’ll come back with more complex questions. And what’s is your blog site?
Hi Sarah,
WOW you have a fabulous KitchenAid stocked kitchen.
Now the best way to help you. Did you see the DVD in the box with your mixer? On this i cook many recipes and explain how to use the KitchenAid and get the best result. It is a good reference as you can stop and start it and replay to see things you want to learn more about.
Also on the official recipes website (www.kicthenaid.com.au) there are hundreds of recipes i personally write and tripple test. So this will be a great reference for you.
I would select say 6 things you want to do well, keep practising and then add in more. So say a couple of cakes, biscuits, bread, pasta and maybe a pavlova to start with? Then move onto to harder things….. again look up the KitchenAid recipes, you will love them.
Yes you can role fondant with the pasta roller, but learn pasta first!
Happy happy Cooking!
Jo
Hi Jo,
I have recently purchased the kitchen aid stand mixer and cant wait to use it! I make a lot of baked cheesecakes, using my old mixer, ( very basic egg beater style) was wondering do you recommend the flat beater or whisk attachment for cheesecake using the mixer?
Another problem I have which I just can’t seem to rectify is my recipie instructs that I melt chocolate melts with coffee and water in a bowel, then drizzle the choc mixture over the cheesecake mixture then swirl.
Every time I melt coffee with chocolate it sets hard and cant be used. Ive tried not using the water, I have tried warm milk. the chocolate always goes hard and thick evern when I work at top speed!!! How do I flavour melted chocolate with coffee? Ive even tried essence of coffee, with no luck!!!
Also, when I add melted chocolate to cheesecake to swirl, it sets immediately and I can’t swirl. If you have a handy tip to rectify my dilemma, it would be much appreciated
thankyou, Emily
Hi Emily,
You will LOVE the texture of your cheesecake made with the KitchenAid!!
I simply adore baked chesecake – its a big favourite of mine too.
The flat beater is for mixing creaming and beating all mixture so YES this is the one to cream the cream cheese mixtures, cream butter and sugar, beat a cake etc.
The Whisk attachment is for whisking … so its for whisking cream, whisking egg whites etc. NO I would not advise this attachment for whisking cheam cheese mixtures. (it is too thick and can bend the specially hand made wire whisk additionally it is difficult to remove the thick mixture from the whisk and finally it can over earate the mixture – will be only assist it the cheesecake sinking and ot cracking during baking.
The mixing planetary action of the mixture will amaze and delight you. Normally speaking you will be able to reduce the mixing time by 1/3 as the KA is so very very fast.
Chocolate:
I would suggest you dont use Melts and use something like Plaistowe Coveture chocolate or Lindt 70 % cocoa chocolate. The chocolate you are using has a emusifier which allows it to melt and set very quickly. These other brands i mention found in the same section as the Melts and do not have this added.
Warm cream (not water) with the coffee and stir to combine. Place the chocolate and cream mixture in a bowl and melt (over simmering water or gently in the micro). Once warmed, gently stir until smooth.
Allow to cool a little.
The cream cheese mixture must be not be too cold. Always leave your cream cheese to soften and come up a little in room temp. Beat with the sugar, eggs, cream etc.
If the crewam cheese mixture is too cold YES the chocolate will set quickly…. the trick is to have them at simialiar temperatures!! This rule applies with many dessert techniques. I also warm my stainless steel bowl under the hot water tap and quickly dry before adding a cream cheese.
Let me know how you go with the technique above.
Happy Baking
JO
Hi Jo
I just made ice cream for the first time and found that a lot stuck to the sides of the bowl and it was difficult to scrape off, would this be because it wasn’t chilled enough to start with? The rest was delicious.
Love watching you on tvsn
Regards
Elisabeth
Hi Elizabeth.
Hmmm, it is normal for the ice cream to initially set on the sides, but normally it breaks down during the churning and kind of evens out. However, temperature variations can cause this, please be sure your custard mixture is VERY cold before adding to the frozen bowl.
If some does stubbornly stick, remove what you can to another container and wait a few minutes for the ice cream on the sides to soften a little . I always use a silicon spatula as the coating in the ice cram attachment is quite special.
I am pleased you like the ice cream and yes TVSN is fun – so thank you for your praise.
Happy Cooking (or churning)!
JO
P>S I am sorry I could anser this before today – normally I answer questions very quickly.
Hi Jo
I am the proud new, first-time owner of a Kitchenaid Artisan Mixer…just arrived today. Just wondering about the French Lemon Tart recipe…as I have allergies to nuts I would like to know if I can substitute something else for the hazelnut meal. I look forward to hearing from you. CYNDEP57
Hi Cindy,
No this pastry is best made with the hazelnut meal. Can i suggest you look up the recipe for the Star Topped Mince Tarts within the KitchenAid recipes. The pastry for this is cream cheese based and SO delicious! I created this simple pastry as it is easy to use and has a lovely soft texture.
Use this as a base for the lemon tart.
Happy Baking
Jo
Only just got my kitchenaid so I’m a newbee, I was just watching the DVD that came with it and I wanted to complement Jo on her warm nature and most of all being a lazy cook, god love you, I love to cook but am always looking for short cuts so thank you very much, I’m so excited about commencing my kitchenaid journey, you’re awesome Jo, thanks again!!!
Hello,
Congrats to you, you will LOVE cooking with your KA and thank you for your lovely comment.
Enjoy all our delicious KitchenAid recipes and I am here if you have questions.
Happy Cooking Jelena
Jo
Hi Jo, Am about to have a go cooking your Christmas pud as I have nominated myself to have a crack at cooking one this year. I have a metal tin that was pasted down to me from my gma, I have read you don’t like them and prefer ceramic, can you tell me the reason for this. Does it change the taste or is it just cause it is metal.
Thanks
Hi Merin,
Thats great your going to make a pudding. I did mine a couple of weeks ago and really enjoied the process… plus the result is delicious!
I recently wrote a updated blog on puddings ‘The tinker of grandmas pudding’.. it explains a little more about the steps involved.
YES absolutely you can use metal, I am sure your lovely old basin will work well. I used an enamel basin for my last puddings and they worked a treat.
Enjoy the pudding and Christams celebrations
Happy Cooking
JO
Thanks Jo, I am giving the fruit a couple of days soaking and will be cooking them on Saturday afternoon. Cross the fingers I get it right.
Thanks
Merry Christmas….
Hello Jo, I hope I have done this right, I just wanted to ask a question relating to the Ice cream maker and dairy intolerance.
.I purchased my Kitchenaid some years ago through TVSN and it came with the ice cream maker. I have a family who is intolerant to dairy, can I use soy milk? What would be a good alternative to cream – coconut cream? I want to make my first ice cream for Christmas, what would you suggest Jo?
Hi Jenny,
Yes you can make soy and coconut cream ice cream.
I use Vita Soy Milky as it has a very stable consisitency. Coconut cream will also help create a creamy texture and help to prevent a icy texture.
I would use these ingredients instead of dairy, but suggest you try a recipe out before Xmas day!
Make sure you FREEZE the attachment very well and really CHILL the creamy ice cream mixture before churning.
Freeze until solid and then you can scoop it.
There is a Harity ice cream recipe on the KitchenAid website, I love this recipe… but must confess I do use cream. I have not made it with out cream but think it would be just as delicious!
Happy ice cream making
JO
Hi! Jo,
I got a Food Processor Model 5KFPM770. I love Pavlova can I make in the Processor, if yes can I use the recipe from the KitchenAid DVD, what blades to use.
Regards
Karl.
Hi Karl,
Please have a look in the manual that came with the processor, it explains the blades and uses for each and every attachment. There is also a basic meringue recipe on p. 19.
The processor will make a small quantity of soft meringue, but pls know it is NOT like the KitchenAid standmixer, which is designed especially for cake, kneading and whipping techinues with its planetary action. But you can do a small soft meringue in the processor.
Jo
Hi Jo,
I bought a mixer attachment pack (90100) and tried making the spicy chips recipe that’s on the DVD that came with the Artisan stand mixer. However, the veggies don’t come out like yours do. The pieces that come out are all jagged, then the rest gets mushed between the cone and plastic housing attachment.
I followed your instructions on the DVD, but my veggies don’t come out like yours!
Help!
Hi Nicole,
Please call customer service on 1800 990 990. The girls will chat the rotar slicer through with you.
Have you used the food / mincer ? This is one of my favourites…. many recipes are also on the official recipes section http://www.kitchenaid.com.au
Jo
Hi Jo,
Thanks for your quick reply. I’ve tried speaking to customer service numerous times and unfortunately haven’t gotten anywhere. One of the girls yesterday suggested I send you a message. Is it possible the cones are blunt, even though they are brand new?
I’ve used the mincer, it’s fantastic. Is it normal for the fat to get twisted and caught around the blade, slowing the flow of mince out of the attachment?
Nicole
Hi Nicole,
Yes, i try to pop on several times a day… hate the thought of anyone waiting and waiting for answers. Especailly if cooking and needing an answer before they begin.
Customer serice: I would ask to speak to Lee. She is fabulous and runs the dept. really knows her stuff reagrding the use of all things KA.
No the cones could not be blunt…. however i will also speak with the brand manager for you.
However my tips are:
Use FIRM chilled vegies
grinder: always use chilled meat. Fat will grind (and you need it for sausages etc) its the sinew that causes issues (wrapping it self around). Chill well and the meat will often mince better if cut into longer strips rather than cube). I have only leant this recently. I adore the food grinder!
Hope this helps.
Jo
hi jo
i would like to have a go at making the french vanilla ice cream recipe out of the ice cream maker instuction manual,it asks for 600ml of half and half i have looked in my local supermarket and can’t find anything with only 10%fat is it a particular cream or a cooking cream ? unsure what to use
thaks gayle
Hi Gayle,
You will love the result of home made ice cream!
Please check out the Australian recipes written on the official KitchenAid website… http://www.kitchenaid.com.au The manual is from the USA and the recipes are using American ingredients and measures….
I have develped several ice cream/ sorbet recipes (as well as hundreds of cakes, pavlovas, desserts, main meals etc etc). They are tripple tested and we guanantee you comlete sucess.
If you have any specific recipe queries pls pop back to me on Ask Jo and I will help you.
Oh you might like to join Top Table – you wil see this on the site too. I know you will be so inspired looking throgh my recipe selections!
Happy Cooking
Jo
hi Jo
im desperately searching for the CHROME blender & stand mixer, do you have any idea where i can purchase them from?
Hi Samara,
How lovely the chrome is very spectalular!!
Please give Customer Service a call, they may be able to look up stockist for you.
Ph: 1800 990 990
Jo
Hi Jo just made your christmas pudding and now am worried (silly me) the last one i made years ago flopped and so looing forwards to this one as watching tvsn last year when you made one i said i have to have one…and will make xmas puddings from now on
but Jo please is there a way i can check if it is cooked properly…am watching pot and seems good been on for 1/2 hour…i know i am putting pressure on for answer but worried all night about cooking the mix was good fun and looked good so only my cooking nw
Alison
Hi Alison,
Oh you poor thing! The pudding cooked when it feels firm touch when you test it pressing on the foil. It also tends to raise up a little under the foil.
You can carefully trim off the string and lift off the paper and baking paper and foil if you wish…. the top of the pudding will be firm….. be careful as it is very hot!
You will also need to cover again and allow it to cool. Before wrapping and setting aside in a cool dark place.(mine is in the bottom of the fridge in the crisper)… maturing!
How long have you been simmering your pudding? At least 3-4 hours?
I hope I have helped you
Jo
thanks so much Jo…fingers crossed …you where so quick you are an angel xxx
Hi Jo, where is your Christmas Cake Recipe PLEASE, I have searched and searched for weeks. I made it last year but lost the Recipe. Thank you Jenny.
Hi Jenny,
There are some lovely recipes on the kitchenAid.com.au website.
Here is my traditional fruit cake recipe with a twist. You can leave out the chocolate if you wish! This cake is moist and very very delicious!
Ingredients
375g (2½ cups) raisins, roughly chopped
375g (2 1/3 cups) sultanas
150g (¾ cup) glacé cherries, halved
115g (2/3 cup) dried dates, roughly chopped
100g (½ cup) pitted prunes, roughly chopped
80g (½ cup) mixed peel
60g (¼ cup) glacé ginger, chopped
juice & rind 1 medium orange
50ml brandy or whiskey
1 medium green apple, peeled & grated
190g butter, softened
175g (¾ cup) castor sugar
3 large eggs
60g (½ cup) walnuts, chopped
50g (½ cup) almond meal*
100g dark cooking chocolate, chopped
200g (1 1/3 cups) plain flour
1 tspn ground cinnamon
Topping
100g (¾ cup) whole blanched almonds
100g (½ cup) brazil nuts
40g (¼ cup) walnuts
2 tbsn apricot jam
2 tspn brandy
Method
In a large bowl, add all dried and glacé fruits, orange rind and juice, brandy and apple, then stir to combine. Cover and set aside overnight, or for up to 3 days.
Preheat oven to a slow 150C (130C for fan forced). Line base and sides of a deep 22cm square pan with 2 layers each of brown paper and baking paper, bringing the paper 4cm above the edge of the pan*.
Attach the flat beater to the stand mixer.
Cream butter and sugar on Speed 2 for 1 minute. Increase to Speed 6 and beat for 5 minutes, regularly wiping down sides of bowl with a spatula.
Add eggs one at a time, beating thoroughly in between each egg.
Turn mixer off. Add fruit mixture, nuts, almond meal and chocolate and then sift in flour and cinnamon. Spooning the mixtures evenly around the bowl.
Turn to Speed 2 and mix for 30 seconds, or until well combined – but do not over mix.
Spread mixture evenly into prepared pan, smoothing down the top. Drop pan on the bench twice to spread cake evenly in the pan.
Decorate top of cake with nuts, pushing them down lightly into batter.
Place cake on a double thickness of brown paper on a baking sheet and bake for 2½-2¾ hours, or until a skewer comes out clean when tested in the centre of the cake. Cover with foil and allow cake to cool in pan.
Before serving, warm jam and brandy in a small pan, and brush over nut topping.
Tips
Tip 1:The brown paper and baking paper protect the edges of the cake during the long slow cooking. Without this, the cake would become dry.
Tip 2:To make your own fresh almond meal:
Attach the rotary slicer with the fine shredding drum to the standmixer. Turn mixer to speed 8. Add the almonds pushing down gently with the pusher and finely grate.
he traditional cake
Thank you for your prompt reply. Jenny.
Hi Jo
I tried a sponge cake recipe.I used the whisk to whip up the eggs and sugar.When the mixture was nice and creamy and fluffy I added the flour sifted with baking powder and melted butter all in one go and whipped it on speed 1 for 30 seconds or so. Then the batter lost all its fluffiness and shrank in volume and the baked sponge was a thin sheet only.
What did i do wrong?Pls help!
Neena
Hi Jo,
My wife and I love our KitchenAid Stand mixer. But I had some problems using our food processor when I was making a creamy pasta sauce. I added around 300ml of milk and 1 cup of nuts in the big work bowl. The milk leaked from the gap between the lid and the bowl and spilled everywhere.
I understood that there is a maximum volume of liquid but there were only around 2 cups of liquid in the bowl. I tried to add the liquid bit by bit and used the pulse method but it didn’t work.
How can I avoid leakage when I make thinner things, like pesto and pasta sauce?
You mentioned that you can even purée soup with the food processor. How many cups of soup did you puree? And how should I do this?
Hello,
Oh how annoying for you.
I have made many sauces like this and you wil get a much better result (and very much minimise the mess) with these steps.
Add the solid food to the large bowl (in this case the nuts). Turn on the processor, add the liquid (in this case milk) through the small food chute as the nuts are processing.
By adding the milk slowly you are encouraging the mixing to form a think paste and the nuts and milk to combine.
The liquid has gone everywhere for you as the nuts are furiously being processed and the milk has hit them and burst up towards the top of the bowl.
Please keep in mind the lid of the processor and bowl does NOT seal, so yes if liquid hits this section you will get a spillage…. it will trickle out.
This style of sauce is really much more suited to a blender. But you can achieve the result you want by doing the above technique.
I have just made the nut/milk sauce and had only a tiny (approx 2 tsp spill) when I added the milk too fast.
I regularly made many styles of dips, pesto and sauces in the processor. For pureeing soups prefer to use the KitchenAid blender or new hand blender. Yes I can do them in the processor, but find the blender quicker and more suited to this application.
I hope I have helped you and you continue to make great sauces. As much as possible add the liquid through the small food chute.
Cheers,
JO
Thank you!
I will try doing it your way.
How much milk/nut did you used?
Also, how do you puree soup with the food processor?
Hello,
I used your quantities. About 1 cup nuts and 300mls milk. Add the milk slowly.
For pureeing soups. I usually do in about 3 batches… it is soooooooooooo quick.
Only fill the processor about half full, but definately below the fill line. Please remember the cover does not seal.
A thick consistency tends to leak minimally, its the very thin sauces/ consistencys that fly up during the processing.
I hope I have helped you
Jo
Hi Jo,
I met you at the Food and Wine Show in Melb and had a quick chat with you re the KitchenAid mixer I bought and some issues re this. You suggested emailing you which I have been trying to get through to you. I have an email I would like to send through to you, not really suitable to go on this forum. I was wondering if you had an email address I could send this through to you on.
Many thanks
Sybil
Hi Jo,
Does the US mixer attachments fit on the Australian mixer?
Many Thanks
Ralph
Hi Ralph,
Please give customer service a call on 1800 990 990 and they will advise you.
Any KitchenAid cooking queries, I would love to assist you.
Regards
Jo
Hi Jo, I love all your recipes and hints. I am Coeliac and am better without dairy. Just wondering if you know of a good bread recipe that is gluten and dairy free? Would love to hear from you.
Cheers
Liz Smith.
Hi Liz,
I have a GF bread on the KitchenAid officil recipes site. There is milk powder in it, simply omit this.
Making your own gluten free bread is O<K… but not in any way perect. It is also best baked, cooled and sliced and frozen till wanted. Also it is best toasted.
I make many cakes, slices and biscuits but choose to buy my GF bread,
Gluten free cooking for breads and certain pastries is best left to professional bakeries….
I plan to do a lot more testing soon! And if I get the technique better I will absolutely share it!!
I hope I have helped you
JO
JO
Hi Jo, It was fabulous to meet you again at the Melbourne Gluten Free Expo, some six weeks ago now. I meant to send this a lot earlier. I love watching you cook as I see myself in you, (a messy creative cook). I also love watching you on TVSN, working with KitchenAid. I have the Mixer and Processor. Originally I was too scared to use them when they arrived, but with all your tips and good will I felt much better about, “just giving it a go”. In my new shiny Mixer (purchased in 2009), I whipped up my first batch of GF/WF Cupcakes for my daughter’s 6th Birthday, which we took to school for sharing with her Prep friends. With glowing comments from the teacher about the moistness of the GF/WF Cupcakes and your tips on askjo.com.au I am no longer trepadacious about “just giving it a go”. I also value the knowledge you share about cooking GF as both my daughter and I have multiple allergies. You’ve brought back my love of creating meals from scratch and have given me the confidence to convert “regular” recipes to GF/WF. Keep up the fabulous work Jo. Both my daughter and I will be watching/reading for more helpful tips from you.
Hello,
Thank you for such a delightful comment.:)
I am so pleased you are enjoying cooking GF a little more now.
Happy Cooking and thank you again!
Regards
JO
Hui Jo and thank you. I am making a chocolate or vanilla sponge with chocolate mouse filling. I was going to use the white chocolate butter cream to decorate the outside of the cake and the decorations will be out of fondant. Could you suggest what other I could use for the outside of the cake?
Ta Maria
Hello Jo
Thanks for the response, I did sift the icing sugar before I added it to the butter which had been mixed till it looked white. Chocolate had been melted and off the heat prior to adding. The butter had been out and was soft to the touch. Perhaps I should have beaten the butter and icing sugar for longer? or Is there a better brand of icing sugar I should be using?
Ta Maria
Hello,
All icing sugars really are the same. Simply put icing suagr mixture has some starch added, but this is fine.
Beat the butter and sugar until light and fluffy. Reduce the speed 1 one and add the cooled chocolate and milk (not keen on the water) slowly and dont over beat. This is the stage that will grain.
The lemon juice could be casuing issues too.
Have you made this recipe before? When i do a choclate butter cream i simply add the choclate to a light and fluffy butter iicing sugar mixture…. i havent had problems with this.
White chocolate is not very stable, if its humid you will have issues!
Try again?
Jo
Hi Jo
Need some help. I recently made White Chocolate Frosting with my Kitchenaid., when I tasted it after it had been finished it tasted grainy. Not sure why?
Ingredients were:
250g butter
2tsp vanilla extract
5 cups of icing sugar mix
100 g melted white chocolate
2tsp lemon juice
2 tbs warm water
Hi Maria,
Here are my thoughts:
Have the butter softened to room temperature and cream it very well with the icing sugar. make sure the icing sugar has NO lumps. I often pop the icing sugar into the mixing bowl with the flat beater and mix it well on speed 2 to remove all lumps. This is the KitchenAid form of sifting.
The melted chocolate must also be cooled. When making icings the twmperatures of all ingredients must be similiar, so no cold butter, or warm choclate, no cold milk etc… all even.
I think your problem was a combination of sugar lumpiness and chocolate setting. However I noticed your recipe has water, good that its warm, but I would suggest you use warmed milk, this will also give a creaminess to the icing.
Let me know how you go.
Happy Cooking
Jo
Thank you Jo! The your explanation is crystal clear but one last question when the recipe calls for alternate folding in of milk and flour,how do i go about it? Toss in all the flour and milk all at once?
Btw, I am yet to get the pouring shield. Have to wait for my next visit to the US as we don’t get Kitchen Aid in India:-(
Neena
Hello,
Yes Neena you can add them together in the standmixer as it mixes so quickly. Please be aware of not overmixing!
Jo
Sorry joe , i missed out the 1C of milk that needs to be mixed into the chocolate cake batter alternately with flour mixture.Its then that the mixture curdled and not when the eggs were added
Neena
Hi Jo!
I used my new Kitchen Aid classic mixer to bake my favourite chocolate cake ,which always turned out very moist and melt-in-mouth previously when i used only a hand mixer, but now the texture of my cake is not the same:-( .It must be the mixing time and speed that is creating trouble. Pls advice!
Thanks a ton
Neena
Hi Neena,
yes the standmixer is extreamly powerful. It visits 67 indiniduaal places in the mixing bowl on every spin! This means that initially you can over beat mixtures and yes this can initially give you results different to previous.
I am not sure of the method of your recipe but i am guessing you have overmixed the flour… the produces gluten which makes your cake tough. Once flour has been added, you simply mix until combined.
When creaming butter and sugar this is a different story you can cream until exceptionally light and fluffy, and you use the flat beater. … however once ading the flour MIMIMAL mixing is required and i would suggest speed ‘one’ only. if your recipe is an all intigether mixture, you simply beat on speed 4 – 6 for about 1 minue or until combined.
If you would like to send me your method I will advise on the correct technique.
As a very general rule of thumb the standmixer requires approx 1/3 less mixing than others.
I hope I have helped you
JO
Hi Jo,
Thankyou so very much for your reply! I realise I should have mentioned the method i used, anyway, this is how it goes please let me know the approximate timing and speed for each stage.
First 1/2C of butter and 2C sugar needs to be beaten until fluffy.Then have to beat in 3 eggs one at a time.Then fold in flour mixed with cocoa powder,baking soda and salt.The batter curdled when the eggs were added although I managed to add flour and sort of managed to save my cake!I beat in the eggs at speed 4. Was the speed correct?
Its been my dream to possess a Kitchen Aid mixer and here I am with one but yet to use it to its full potential!
Pls help
Neena
Hi neena,
For your cake:
use room temperature butter & sugar and beat with the flat beater on speed 6 until very light and fluffy. You might like to stop and wipe down the bowl. This creaming is essential to the end result of the cake. I Always cream butter and sugar until it looks white and a lot like whipped cream. You always use the white flat beater for creaming. Infact you use this attachment for the complete making of the cake.
Beat in the eggs (room temperature, not cold from the fridge) adding them 1 at a time, still on speed 6 (sometimes even 8). (do you have a food shield, best to pop this on incase of any spitting) and letting each egg beat in very very well before adding the next egg. Often if the eggs are cold (from the fridge) or added too quickly the mixture will curdle. The end result of creamed butter and sugar with eggs, should looks light fluffy and delicious!
Now reduce the speed to one and work quickly. Once you add flour, any additional creaming will start the cake becoming tough as you are working the gluten in the flour. So once you add the flour and milk, mix as litttle as possible. I do on speed 1 and mix generally for about 6-7 seconds!
The KitchenAid has an amazing planetary mixing action. Most cooks initially over mix once flour has been added. For this reason many learnt to flod in the flour by hand… but you can absolutely do it with the standmixer, just be quick and only mix on SPEED 1 AND UNTIL THE MIXTURE IS JUST COMBINED.
I even still use the standmixer when i add flour to a sponge cake!
Pour the batter into the prepared cake pan and bake in the centre shelf of the preheated oven
Happy Cooking
Jo
I have never used my dough hook and wonder if I can ise that when cutting shortening into flour to make pie crusts
Hi Dawn,
The dough hook is used for kneading bread, pasta ans heavy mixtures. usually the imgredients are combined with the flat beater , then once they come together you chnage to the dough hook.
The flat beater is used to cream together butter and sugar, butter into flour and beat up eggs and sugar… it is like a powerful wooden spoon.
Have a look at some of my delicious recipes on the official recipes KitchenAid webste… I’m sure they will so inspire you.
Happy Cooking
Jo
Hi Jo
I love reading your blog. Do you have any tips for making a great sponge cake in the stand mixer. I have an old fashioned recipe but wonder how I should adapt it if I am making it in the mixer.
Looking forward to hearing from you.
Taylah
Hi Taylah,
You will make a fabulous sponge with your standmixer. How lovely you have an old recipe…..is it for a classic Victoria sponge?
For your mixer method: You might find ot whips up very quickly and initially many tend to over mix which causes the cake to sink during the baking.
Sifting: i dont both, simply pop the dry ingredients into the bowl and mix on speed 2, then remove from the bowl…. wipe clean.
use the whisk attachment for whipoing the egg whites.
Add the dry ingredients, do this very quickly gently and gently on speed 1 (NO you don’t have to mix with a metal spoon). But please take care not to over mix.
Let me know the result, I bet its terrific. And if you want to share the recipe please post it for me PLEASE!
Thank you for your query and I cant resist telling you i love your foodie surname.
Happy Baking
Jo
Hi Jo,
I want to make Plain Doughnuts with my KitchenAid but cant find on your page
Have plenty of others but can you help me?
Hi John,
There is a recipe on the official kitchenAid site for small drop donuts. We used the KitchenAid blender, but you could easily use a standmixer or processor.
Here is the address copy and paste this in you address bar. up the top
http://www.kitchenaid.com.au/au/recipes/item/154-golden-drop-donuts
Happy Cooking
Jo
Hi Jo
Thank you so much for your super quick reply, I have been using bread flour with no improver as this was suggested at the bottom of the recipe, so I will give all your other suggestions a go on the weekend and will definetly let you know. One more thing I have thought of (sorry top be a pain), is the surface of the dough supposed to be really smooth or have a crater looking effect, the reason I ask is I have usually made bread by hand and it obviously takes a lot longer to knead then with the mixer, so I thought maybe I am also kneading the dough way to long. As it comes away from the sides of the bowl is there a genral rule that I should follow for kneading?
Thanks again for you help, I really appreciate it.
Kind regards
Nicole
Hello Nicole,
Goodness I didn’t see you last quesion. So I am so sorry to not reply quickly.
Kneading: Knead on speed 2 using the dough hook until the dough is soft and spongy and smooth. Usually about 4-6 minutes depending on the recipe and tyle of bread. The top of the cooked loaf should be smooth and golden, no not like a crater. It should also sound hollow when tapped. i wonder if you shoul;d decrease the bread improve? Maybe this was too much and caused too much rasing and stretch
Did it look smooth as it went into the oven? What was the internal texture of the cooked loaf like?
Was it cooked through and light and delicious inside?
I will keep a special eye out for your questions and myanswers to these above. Again sorry to keep you waiting.
Jo
Hi Jo
Thank you for your reply, no need to apologise.
I havent tried the bread again yet but intend to very soon. I think I may not have explained myself very well as far as the “crater” question. The bread is smooth when I put it in the oven, I meant that as the dough leaves the sides of the bowl, I was thinking that maybe I was still kneading it way too much and thought that at that stage is it supposed to have a bit of crater like effect or be completely smooth? – i am determined toi get this bread righ:) I also just read your response about the chocolate cake being overmixed and I think thats exacctly what I have been doing with my chocolate cake as I too have been having the same problem with the texture not being soft and fluffy so I know now that I am definelty overmixing (the recipe I have starts with brown sugar and butter)
Thanks again for your help Jo and patience – and I apologise my very late reply
Hi Nicole,
After kneading until the dough is smooth, soft and springy when tested… pop it into a lightly GREASED bowl.
Thinking it is sticking on the sides while prooving?
See if this stops the crater appearance… it should be vell risen, very light and fluffy , maybe spongy on top but a crater – hmmm no
Good Luck – let me know how you go
Jo
Hi Jo
I have made the bread recipe from the dvd a few times with no problems but it doesnt seem to turn out as soft as I would like, Mmaybe I am just fussy. Is there a secret or a few tricks to get the inside really soft? – I just love soft bread on the inside. Any help/advice you could give would be greatly appreciated.
Kind regards
Nicole
Hi Nicole,
Home made bread can tend be a little harder than bakery brought due to the standard bread flour we use
But here are some tips that might give you the result you want.
1. Use bread flour
2. Add some bread improver (found at most supermarkets)
also milk powder, about 1 tbsn in with the flour. Milk bead is softer in texture.
3. Bake initially at 200oC or 220oC for 10 minutes then reduce to 180 oC. This can give you a softer interior
4. Add a oven proof dish of water to the bottom of the oven, the steam produced can soften interiors
5. When bread is baked cool a little then wrap in a tea towel until completely cool (this is also done for scones to keep the centre fluffy)
Happy baking, pls let me know if this helps
Jo
hi jo, i simply love my new girl.GRANNY,{granny smith apple green], which i purchased back in June.ihave been baking all sorts of things, that i never thought possible .my question today is—why is it so important to use unsalted butter when baking? then some reciepes will say —–add a pich of salt. i love watching your presentations on tvsn…you simply inspire me……do you have a simple reciepe for orange cake, that i dont have to boil the oranges? Thanks Jo BYE Chris….
Hi Chris,
Unsalted butter is my favourite for baking it gives a devine end texture , crumb and flavour. I touch of salt is good, that is why often it will say a pinch of salt. Standard salt is quite salty for baking this inhibits the volume and changes the texture. I did a story on butter, pop onto http://www.askjo.com.au and have a read of ‘butter up’… it will answer all your questions.
Orange cake yes there is one on the KitchenAid website that is made with almonds and has a syrup poured over BUT i have just also finished other recipes and there is a orange cake coming (made with oranges, but they are raw). It should be published around November. Have you looked at the official recipes on the website? I have hundreds on there, all tripple tested and very very easy and of course yummy.
Delighted you love your girl Granny!!
Happy Baking
JO
Hi Jo, can you tell me how I can grind poppy seeds for a german yeast roll I am wanting to bake for my elderly father (a regular taste from his childhood that I want recreat for him). I have the Artisan stand mixer and the food grinder attachment. I feel the seeds may be too fine for this type of grinder. What can you suggest?
Hi Jo.
I have just purchased the Kitchenaid Mixer (first time I have had a super dupa machine like this). I followed the receipe for Perfect Cup Cakes that you have, but to be honest, they didn’t turn out as expected.
The cupcake itself was quite dense, not what I would call light and fluffy and the icing…well, a couple of things: when placing the icing sugar through the cover, it just went everywhere…so I soon learnt to turn the speed from 6 to 2 to eliminate a white kitchen. Another thing I noticed whilst doing this process for the mixture and the frosting, I had to stop the machine to push the contents down into the bowl because they were spread thinly around the bowl and didn’t appear to be mixing correctly.
There was so much icing sugar for this frosting that I had half the amount left over and it is soooo sweet!!! I’m wandering if the receipe for 4 1/2 cups is wrong? I have never made frosting with this much icing sugar before?
Your comments on this would be great because I’m hoping to perfect the area of baking in my new mixer.
Warm Regards
Lisa
Hi Lisa
I am thrilled that you are happy with your mixer but I am sad to hear that you are not happy with the outcome of your cupcakes.
Please be assured that all the recipes are triple tested and then made again at photography so I think the best thing is to go through and help you with some of the steps that may have caused your a problem.
A dense texture is caused from overbeating your miture. This can happen because the stand mixer goes to 67 place in the bowl which is about triple that of other mixers. Overbeating results in too much air being incorporated into the batter and then the batter can sink.
The other question I have for your is regarding flour, baking powder or self raising flour? Which did you use and do you feel that they were fresh?
Ok. your oven. Are you happy and do you feel confident with your termperature. If the oven is not at a standard moderate heat the batter will not be held and it will crash.
Now with the icing,….this recipe was based on cupcakes from a famous old fashioned bakery in Melbourne. They ice their cupcakes with huge swirls of icing and the cupcakes can look a BIT like an icecream cone which is why we added the line at the top of the recipe “do you like a little icing or a lot?” This is very much a personal thing. Of course you could completely halve the recipe for the icing and use it as desired. The icing should be a fabulous light creamy consistency that is perfect to pipe.
The pouring shield on the mixer will help to reduce any powder puff (as I like to call it)
I hope that I have answered some of your questions and helped you. Please feel free to reply and if you like I would be happy to call you and we can cook the recipe together over the phone.
Thanks and happy cooking
Jo.
Hi JO
Luv your recipes! Do you have one for vegetarian sausages?? would prefer not to use tofu…..
Thank you and keep up the great work!!
Regards
Nicole
Hi Nicole,
Thank you for the lovely comment. No I dont officially have a recipe for vegie sausages but do have some close vegie friends… I often make thick lentil based lasagna for them so I am thinking that a thick vegie packed lentil mixture once cool would easily push into a skin. You would need to find sea weed based skins or similair. Howver a vegie pattie could easily be formed by hand into a sausage shape…. but you would then need to flour and breadcrumb to keep it together?
If you do make a recipe and you love it, let me know! I would like to try it.
Happy Cooking
Jo
Hi Jo, I would like to know why my icecream is icy and not really creamy, I used the recipe Homestyle vanilla ice cream and did everything it said but I was disappointed with the result. I keep the bowl in the freezer all the time, I am a retailer and have had 2 customers say there’ve had the same thing happen. I dont know what recipe they used could this be a recipe problem or attachment problem.
Regards
Judy
Hi Judy,
I am surprised to read you didnt like the result. I think you are making the KitchenAid recipe on the website? It has been triple tested and tasted by so many people.
The ice cream/ recipe has a delicious texture. Did you allow it too soften before scooping and serving? If it is too frozen it will be initially icey, but softens to a soft creamy texture after about 6 minutes. Home made ice cream does not have any additives or preservitives to create creamynes.
I was using the ice cream today on a KitchenAid project and served it at the end of the filming to a very happy crew.
Have you tried the chocolate mud ice cream? This is very very luscious.
I look forward to hearing your reply as I would like to solve this for you and your customers.
Jo
Dear Jo, I have just purchased a Kitchen aid Artisan Mixer and received the “Mixer Bible” book with it. It is printed itn the U.S.A. and the cake recipes mention All purpose Flour, Cake Flour and Granulated sugar. What are they in Australian Ingredients? Can I use plain flour and baking powder as you suggest? Also ,can you over mix a cake batter?
Regards, Debra
Hi Debra,
Sorry for delay in responding to you… your email seems to have slipped through the system.
USA & Australian equivalents: For the MIxer Bible CookBook
USA: all purpose flour Aust: plain flour
USA: granulated sugar Aust: castor sugar
USA: superfine sugar Aust: icing sugar
I rarely use self rasing flour, but prefer to use palin flour and add 2 teaspoons of baking powder to each 1 cup of plain flour and combine well.
Overmixing a batter: yes you can. Obermixing can allow too much air into the batter which will cause it to sink during baking. Overmixing once the flour is added will also make the cake tough.
My recipes on the http://www.kitchenaid.com.au website are just lovely and easy to follow. Please have a look, I am sure you will love them
Happy Cooking
Jo
Hey Jo,
Do you know weather we are getting the colour Raspberry ice, or Electric blue in the stand mixers here in Australia? And if so will it come with the glass bowl and stainless attachments?.If you buy one from USA will it work here.Thanks so much.
Chaz
Hello,
No USA models will not work here and the warranty on the USA machines is void here. So please purhase an Australian model.
Colours change and I believe we wil have new additions to our Australian range within the next year – this is so exciting!
There is alway something new and wonderful happening with KitchenAid!
We are excited about the hand blender and hand mixer, they have just been released and are fabulous additions to a kitchen.
Happy Cooking
Jo
Jo,
Today I made your sponge cake – gluten free recipe on the web. I didnt have 2 x 20cm tins, however, I do have a 20cm high sides tin and used all the mixture into that. I made the assumption that the cake would be thicker so I could cut in half and then fill with jam and cream. I baked for a little longer as it was not ready in the time suggested (of course being in one cake tin). My query is that when I let it cool the cake deflated and instead of being a double thickness, it made a cake which would have been enough for one half of a sponge. When I cut it in half to fill, although very niice, there was not enough cake. Does this recipe not lend itself to being baked in one tin, do you have to use the 2 tins to get a substantial cake?
Regards
Liane
Hello,
Oh dear, his style of sponge can not be made in one tin. The mixture i feel would not hold an i would expect it would sink.
Sponges are such delicate things to make and yes traditionally need two shallow pans to make 1 cake that is normally sandwiched together with jam & cream.
Sorry, is simply the way it is. Pls purchase 2 x 20cm shallowpans and make again,,,, the recipe is a good one. I have presented it many times at food shws and on TV to everyones delight. The texture is wonderful
Please be mindful to not over mix once the flour is added!
Happy Cooking
Jo
Thanks Jo. I was using the flat beater. Next time I will cut up the cheese and make sure it is softened! The cheese cake turned out really well despite everything I did …
I like the sound of the white chocolate cheesecake. That can be my next project!
Cheers
Geoff
Dear Jo
I used our new Kitchenaid for the first time last night to make a New York-style cheescake. It had 750g of cream cheese in it. In retrospect I know I should have cut up the cheese into smaller pieces before mixing it with the paddle beater, but I didn’t. The head of the mixer jumped up and down for a short time while the cheese was broken up. In the end everything turned out fine, but have I damaged the mixer or is it able to take this sort of treatment from time to time? Also, the cheese tended to clog up the beater and I had to keep stopping and clearing it with a spatula. Is this just par for the course with cheese mixtures? It was OK once the eggs were added.
Cheers
Geoff
Hi geoff,
I love baked cheese cake too.
The stanmixer should cut through that cream cheese in a jiffy, si i am wondering which attachment you used?
The main tips are:
1. Use the flat beater only for creaming – this is the white beater. (I am wondering if you used the whisk)?
2. the cream cheese must be sift and not cold. Always allow it stand at room temperature for about 30 minutes or and dice into small cubes and give it a quick burst in the mixrowave.
3. Metal bowl: In cold months the metal bowl cn be freezing. I always fill it with warm water and quickly dry off. In summer however the metal bowlis fabulous as it keeps the mixtures cool.
If the cream cheese is soft (like room temperature butter) abd the flat beater is used… very very quicky the mixture will cram beautifully with the sugar.
I hope i have helped you. Please check out the many hundreds of my official Australian recipes on http://www.kitchenaid .com.au You will love them an they are so simple to follow. There is a very delicious, white chococlate satin cheesecake on the website…
Happy Cooking
Jo
Hi,
I love my green Artisan mixture, and my favorite thing is the pasta roller. I don’t think I’ve bought any pasta since I got this attachment, I love it! I’ve eaten the pasta both fresh and also dried it out for easier storage.
One thing I’m having trouble with is ravioli. When I make it and use it fresh it’s great, but I was also hoping to be able to store it for use later. Is there a way that I can either store it or dry it out so that it doesn’t just become a giant blob of pasta and filling? I would love your help!
Mary Lou
Hi Mary Lou,
Tank you for uch a lovely email… yes i LOVE the pasta roller too.
With ravioli i also find i can NOT make it too far inadvamce. This is more to do with the lovely fresh fillings we are putting into them.
It seems the little pillows need to be dried, but this isa hygiene disaster as you can’t leave them out of the fridge to allow the pasta to dry out with the filling inside.
I have had limited sucess with making the ravioli and placing it on a cake rack (uncovered) in the fridge. This has allowed me to make in the morning for dinner that night.
The air circulating has helped to dry it a little more. You can also place the ravioli on a rack and freeze. Once frozen, pop into a container or sealed storage bag.
Hapy Cooking.
Jo
Dear Jo,
I purchased a KitchenAid Deluxe from Costco on the weekend. The first thing I went to make was the following bread recipe:
http://breadtopia.com/downloads/Basic_White_Bread.pdf
I used the dough hook and only used plain flour. My mixer did not cope at all, it stuggled and kept stopping. Is this normal? I even tried halving the dough and only mixing half, but again it kept stopping.
Thanks,
Tanya
Hi Tanya,
Very exciting you have a mixer and no it should not jump around. This could I think be due to the recipe you used ….Please visit the official recipes on the Australian KitchenAid website.
http://www.kitchenAid.com.au
I have written, tested and styled all of these and garantee them. For all breads, I recommend you begin with the flat beater and once the mixture is moist and combined change to the dough hook.
There are many hundreds but for bread specifically there is a milk bread, brioche and fruit bread. Later this year you will see a sour dough and seeded grain bread. I add 2 – 3 recipes each month.
The recipes are written very clearly and you will have NO trouble with them, Please let me know how you go.
Happy Cooking
Jo
Hi Jo I love watching you on TVSN. I actually bought a stand mixer through them too. My question is that, I am having some difficulty with the level indication of what the mixer should be (altering the screw at the top of the mixer). When the mixer arrived I went to us it and the flat beater was making a banging noise against the bowl and now it has scrapping marks on it together with some divot marks on the inside. I have changed the tension of the screw and placed a piece of paper under the flat beater and it released OK. Unfortunately the next time I went to us the mixer again I had to repeat the same as the flat beater was again banging against the bowl. Can you please advise me. With kind regards, Sue Dawson – Adelaide
Hi Sue,
Thank you for your very nice comment.
Please call KitchenAid customer service in 1800 990 990. They will sort this for you.
I sure you will be happily cooking away with your mixer very soon
Regrads,
Jo
Hi Jo – i recently used my food processor for the first time – after which i have grooves in the bowl at the level of the blade. While there are a number of blades and bowl sizes I thought Big Bowl = Big blade (or where else would it fit?) Obviously I have done something wrong – can you advise – many thanks –
Christine
Hi Christine,
The food processor has 3 bowls. The LARGE (called the work) bowl, the MEDIUM (called the chefs) bowl and the SMALL bowl.
I think you have left the MEDIUM bowl inside the LARGE bowl? There are small finger marks / dents on the edges of the bowl which allow you to left the medium bowl out. The large blade then fits with ease into the large bowl.
You can call customer service on 1800 990 990 if you would like further help. Any recipe questions I would like to help you.
The food processor is fast robust and easy to use and clean.
I hope I have helped you
Jo
Hi Jo,
I was wondering if you can tell me the best stockist to go to in Melbourne (west pref ) where I can see the Kitchenaid’s set up as I would like to buy one however I was wondering if I can see a demo model first ect as I do not personally know anyone who owns one. Also wondering if you can tell me what the copper bowls/parts are good for and are they worth the buy?
Thanks!
Cris
Hi Chris,
Go to E&S trading (Essendon) could be the closest to you. they have the full range. In the inner suburbs Chefs hat is also very good with a large range on show. They are other stocckists, but they may not have ‘all’ in range.
You can pop onto the kitchenaid web site http://www.kitchenaid.com.au and look up great recipe and find your closest stokist
Happy Cooking
Jo
Hi Jo,
I have recently purchased a gorgeous pink mixer for my 14 y/o daughter. We both adore her, and have been fighting over who gets to use her next!! I have also bought her the ice-cream bowl, and she is wanting to make some coffee gelato, but we are not sure how to go about it in the mixer. Can you help us out with a recipe?
Thanks
Mel and Steph
Hi Melissa,
WOW, how exciting and so wonderful for your daughter and you. Yes th pink ‘girl’ is a beautiful mixer. I personally name all the mixers, so congrats on having a Priscilla on your kitchen bench – what joy she will bring to your hearts and tummys!
Ice Cream – please check out my recipes on the official recipe site on http://www.kitchenaid.com.au. There are many hundreds there for referecne. If you pop ice cream into the catagory box it will bring up all the sorbet and ice cream recipes.
Main tip is to freeze your ice cream bow for 12 – 24 hours before hand (mine lives in the freezer, so its always ready to go)! Also make sure your coffee syrup is very cold too.
My receipes are simple and i promose you complete sucess! You can use the quantities of my sorbets as a guide. The freezer bowl will make up to around 1.5 litres. The sorbet will form in around 15 minutes and be soft ready to eat, or you can freeze and ‘cure / ripen’ it for around 4 hours…. for a scooping consistency
Any questions, please pop onto ask jo, as i am here.
Happy Cooking
Jo
hi jo, i am so excited,as i have just purchased a K.A stand mixer from your last TVSN presentation , i have named her GRANNY ,granny smith apple green. i have 2 questions. can precooked pizza dough be put in the freezer or will the yeast die? Q.2..does raviolli meat always need to be precooked? thanks for this wonderful service.
.
Hi Jo
I have made both the Vanilla Cupcakes and the Celebration cake and both of these have come out dry & crummy. What do you think I’m doing wrong.
Followed recipe exactly.
Hi Colleen,
Hmm,
I have a feeling this might be caused by flour/ liquid ratio?
My questions for you are:
1. Have you weighed the flour correctly, using sclaes or Australian stanndard cup measures?, as if there is too much flour the baked mixture will dry out? Also the liquid, have you measured this with a Australian standard measuring jug?
2. Are you using large eggs? These count as liquid in baked items.
3.Iis your oven temp correct (always good to have a independant thermpmeter, they are available cheaply from cookware or hardware stores). For many oven no matter how ‘perfect’ or expensive they seem, there can be upto a 50 degree variance! do you think the cakes are over cooked?. I usually cook on static seeting, but if you do use fan forced please reduce the temp by 20 degrees.
4. Mixing: the standmier mixes very effectively. I presume you are using the speeds and times I Recommend in the recipes. over mixing can cause the protein in the flour to toughen…. this doesn’t cause Dry and crumbly…. but i am keen on knowing your answer
We will solve this as i assure you the cup cakes and celebration cake are mosit and delicious.
Please let me know your answers to above, as i will help you. if need be Colleen i will call you and we can chat this through.
I am delighted to say in 7 years with KitchenAid, there has NEVER been a problem i can not solve.
Hope to hear from you soon
JO
Hi Jo
Thanks for the reply
I use a pyrex cup to measure my ingredients. where cups measures are supplied.
Eggs are 700grams for 12 which = 58grm each? is that size ok?
My oven only has a fan forced setting (when I switch on the oven the fan comes on). I usually descrease the oven temp. by 10 degrees when baking thought that ws correct. I have battled with the temperature in the past and so invested in a little oven thermometer.
I have a timer, and am using the speeds recommended
So I will give it another go taking your advice see how I go.
I want to get that moist result!!!
I’ll let you know the outcome. thanks again
Colleen
Hi Jo,
I’ve tried making a cheese cake using Philly cream cheese with the Kitchenaid mixer and flat beater. I don’t seem to be able to get all the cream cheese to mix in with the other ingredients. When I scrape the bowl clean there is still unmixed cheese on the bottom of the bowl. Should I use not only the flat beater and then change to the whisk beater, or should I use the foodprocessor? I’d be really grateful if you could help me with this.
Many thanks,
Gabrielle
Hello,
The standmixer does a fabulous job of beating cream cheese… here are the tips:
1. Use the flat beater ONLY (not the whisk)
2. Have the cream cheese softened so it smashes easily between your fingers! in winter you may need to cut it into cubes and give a quick burst in the microwave to soften OR leave it out of the fridge for a while before using.
3. Beat on speed 1, then 2, 3, 4 etc until up to speed 6 and cream until soft. and fluffy. You may need one wipe the bowl down once during the mixer
4. I like to add 50g (depending recipe)sogtened butter to my cream cheese frosting and use pure icing sugar if i want the cream cheese frosting to be firm.
If you have other questions pls come back to me Gabrielle. I am happy to call you and chat this through if you like…. let me know
To test if the attachments are sitting in the right place- lower the tilt head with the whisk attachment on. There should only be about 1 mm to the base of the bowl. You should be able to ‘just’ slide a sheet of paper under the attachment.
Happy Cookng
Jo
dear jo, i am so excited,we have just bought a K .A. stand mixer.i have named her GRANNY ,granny smith applegreen.myhusband an i are busily making ,pasta and pizza.i have two questions .is it possible to freeze ,pizza dough before cooking or will this kill the yeast.qu.2.we wish to make meat ravioli. do we cook the meat first(big raviolli ) .and how long do we cook the raviolli for.? thanks jo for this wonderful service..
Hi Jo,
Just wondering if you could help. I made the basic pasta recipe from the ultimate kitchenaid cookbook which said to flatten the dough to setting 7 for the lasagna sheets, but I found once I cooked the lasagna the pasta bubbled and filled with air. (I did put pasta sheets in boiling water for 1 minute first and cold water after as stated in book.) Just wondering if setting 7 is correct for the lasagna sheets.
Thanks
Sue
Hi Sue,
I would recommend you use the Australian recipes from our http://www.kitchenAid.com.au web site. I wrote these recipes and tripple test them and know you will have NO isues witth them.
I too have all the other KitchenAid cook books, but guarantee good results with my Australian written recipes!
If you have any futher problems please let me know.
Happy Cooking
Jo
Hi Jo
I have had my stand mixer for years and absolutely love it. My husband makes his own pasta but when we bought the mixer we could only buy the lasagne and fettucine attachments together. Now you can buy them + the spaghetti attachment in a 3 pack. I would love just the spaghetti attachment but cannot find any shop or website that will sell it by itself, I have even tried Ebay! Is there anyway I can purchase the spaghetti attachment on its own?
Sharon
Hi Sharon,
Give customer service a call on 1800 990 990….
Any recipe questions regarding the making of pasta – then I can help!
Happy Cooking
Jo
HI JO, IM A TVSN CUST, I HAVE RECENTLY PURCHASED A MIXER, BLENDER, FOOD PROCESSER, ALL IN BLACK, I LOVE THEM SO MUCH, BUT AM HAVINGN TROUBLE GETTING A BLACK TOASTER TO FINISH MY LOOK FR THE KITCHEN, OF COURCE IM TALKING KITCHEN AID, PLEASE HELP. LEANNE SHULTZ, BILOELA QLD.
Hi Leanne,
Please call customer service on 1800 990 990. The team are terrific and will asisit you finding all you need and the closest stockist to you.
Happy Cooking
Jo
Hi Jo
I am interested in more recipes for gluten free foods especially cakes that you have tried.
I have a new stand mixer from TVSN and love watching you on the show when you are on – have you though of brining a cookbook out for tried recipes on gluten free foods?
Thanks for your help Carol
Hi Carol,
Have you looked at the kitchenAid.com.au website? There are a couple of great cakes, biscuits, brownies on there.
I am also doing more developement and these wil be published through the year.
Happy gluten free cooking
Jo
I’d like to have your 4 ingredient chocolate mousse recipe. I can’t figure it out. Thanks.
Hi Lisa,
Hmm, not usre which recipe you mean but i have a delicious Chocolate peppermint mousse on the KitchenAid.com.au website.
Hope you love it too
Jo
Hi Jo,
I have some friends who don’t eat eggs and I usually use the egg replacer when making things for them however I recently made the Whoopie Cake recipie and the replacer dosen’t seem to work so well in that recipie. Do you know if I can substitute the eggs for something else?
My friends replace eggs with yoghurt and I have a recipie at home for cookies that has no egg but uses condensed milk. Any idea if either of these would work?
Thanks
Karen
Hi Karen. I am sorry i cant really help you with this query. I myself have a great knowledge of gluten free cooking, but very little knowledge of egg free baking.
I have used egg replacer in the past and found it to be suitable for more solid quick mix cakes.
Sorry I cant assist you.
Jo
Hi Jo,
My food processor has just given up the ghost and I was wondering if I can buy attachments for my Kitchen Aid Mixer to do the same job as a food processor??
I have the Food Grinder but that doesn’t do the job? Or do I need to buy a new Food Processor?
Hi Susan,
I am asked this question often. yes there are many attachments for the standmixer. You have said you have the food grinder. There is another attachement that does slicing, shreddding , grating etc – it is called a rotary shredder slicer. There is also a food strainer, that competely prees seperating all solids (like pips, cores, seedes etc).
I use the standmixer with attachments and then i also use the KitchenAid food processor. It really depends on what you are cooking.
If you had a processor, I feel you like the style of this sort of appliance. The KitchenAid processor is very big, powerful and robust and comes with 3 various sized bowls and a lot of attachments. It is also die cast metal and looks fabulous sitting next to the standmixer!
have I helped you, I am not sure…. both the standmixer with the attachments and the processor have there place.
KitchenAid has a forum, where you could ask other kitchenAid fans… visit kitchenaid.com.au , you will see a tab to join the forum….
Happy Cooking
Jo
Hi Jo,I was thinking of buying the new Pasta press. The reviews on what it does is good. Yet a number of users express concern about the plastic ring breaking. Whilst users say the ring is replaced, it seems an issue. Suggestions of replacing with a steel ring could be the answer. Please let me know is there any solution to the ring failing. Thanks, Keith
HI keith,
I think you will also receive an email from customer service shortly.
My imput and answer to this is all around the texture of the pasta. Yes, it needs to be dry to work through the press but if too dry (extream) it forces much pressure onto the ring and yes it could break.? Also you need to add one ‘pasta ball’ at a time to the hopper, if the hopper is overloaded it can also put a lot of stress on the ring.
I enjoy using the press and find as with all things ‘practice makes perfect’. ity is a well made and simple to use attachment and like all of the KitchenAid products, made to last.
The actual attachment has a 12 month warranty and customer service is there to always assist. They can be contacted on 1800 990 990. Any recipe questions, I would be delighted to assist.
Kind regards
Jo
Thanks Jo
Hi Jo
I recently bought the pasta press with the 6 plates and the first time I used it the bottom ring broke. Kitchenaid were wonderful and replaced it, but there was some pasta stuck in the attachment as it broke half way through using it. I am not sure how to clean it as the cleaner that came with it does not get into the area where the left over pasta was caught. Do you have any ideas given that you cannot immerse it in water? I have tried to let it run and have got most of it out but there is still a little left.
Thanks
Hi Sharni,
Oh dear how annoying. You have had complete bad luck! Hmmmm, have you tried a wooden skewer, toothbrush etc.
I have not had this problem so not sure what to advise. NO you must not immurse the unit. Call customer service and ask for Lee. She is a clever one who can nomrally solve all!
Hope you are enjoying your home made pasta.
Jo
I have a kitchenaid Artissan Mixer which I love, but I am having difficulty in making a basic cake as the mixture curdles, not sure what I am doing wrong. The recipe is melted butter, SR flour, eggs, castor sugar and milk and I also like to make a coffee cake where I use the same recipe but add coffee with the milk. Hope you can help.
Hi Tricia,
Curdling of mixtures of happens when ingredients are different temperatures. It also can occur if the proportion of liquid added is high. Often this curling does not effect the end result as the flour componant pulls the mixture back together. But you can reduce it or eliminate it completely with these tips:
bowl: warm the stainless steel by quickly rinsing in hot water, drying and using the bowl warm.
milk: dont use cold milk from the fridge (the butter will not emulsify with it as they are diferent temperatures). Remove the milk from the fridge at least 30 mins before baking or warm it a little.
eggs: dont use cold eggs, again remove from the fridge or run under warm water.
In winter everything is also colder! With coffee, you can mix the instant coffee in into the flour or dissolve it in a little water to a paste and add it with the other liquid ingredients. Dont add too much water or the balance will be out and excess liquid cases its own isues (the cake will puff up a bit like a volcano in the centre or it will sink!
Let me know how you go, I hope I have helped you
Jo
Dear Jo,
We wish to make a german speciality but do require large sausage skins. I have looked but can not find a supplier in Melbourne. We would appreciate if you could help us in finding one here.
Thank you kindly,Erika and Ludwig.
Hello,
yes finding good sausage skins can sometimes be difficult. My best advise is to visit the meat section of the wonderful Victoria Markets, as many of these butchers will have various skins. I like to use fresh skins and am lucky my small good butcher has them.
I would also suggest you have a look at Chris Badenoch.com. This is indeed the famous Chris of Masterchef fame. Chris is passionate about beer and sausages and all things good with meat, dessert etc. He has a great blog and I am sure you could contact him.
Good luck & happy kitchenAid cooking!
Jo
Hi Jo, is the classic white bread kitchenaid bread dough recipe different for the 3 litre and 4.8 litre bowl? If so, where would I find these recipes please?
Many thanks, Michelle
Hello,
The 4.8 litre bowl is the best for bread as it holds more capacity. The smaller bowl might find the dough popping out of the bowl during the important kneading step, as room is required to move that dough around.
At KitchenAid we have just finished doing some great breads for our website. So stay turned! have you registered for the newsletter…. its free and terrific giving you a special up close look at what we are up to with recipes, demos etc
As a favourite recipe i love Jamie Olivers casul appraoch to dough and bread! But his quantites are quite large, but easy halved if desired.
Happy Cooking, it certinly is the season for baking……
Jo
Hi Jo
Love watching & learning from you on TVSN. I am now the proud owner of a pistachio standmixer called Popeye by my son and a food processor called Olive Oil Onyx what I would like to as I value your opinion what accessories would you advise for me to buy for Popeye. Keep up the great work and handy tips.
Regards
Susan Cameron-Hughes
Hi Susan,
loved your email and names of your ‘girls’ in the kitchen.
Attachments, oh where t start…. hmmm think the food grinder (my favourite) and pasta roller and cutters. Then the RSVA rotary shredder and slicer and ice cream attachment!
Enjoy all my recipes on http://www.kitchenaid.com.au, there are hundreds! Oh and sign up for Top Table…. its terrifc! (and free too)!
Happy cooking
Jo
Hello Jo,
a few weeks ago I saw you on TVSN making meringe with brown sugar; please tell me how I find your recipes????
I love my kitchenaid but you tell which attachment I should be using. Now I have 2 0f the extras including the icecream maker, and looking for your recipes???
Best wishes Diane
Hi Diane,
Go to http://www.kitchenaid.com.au Look down the lis, the first couple are SELLING kitchenAid . You will then find a tab for official recipes, click on that. In the search tab write meringues or pavlova and the complete list of recipes will comu up with images.
There are over 250 recipes using all the attachments and KitchenAid applainces
Enjoy
Jo
Hi Jo, I have been trying to find a recipe for a Lemon curd tart / pie you know the one ,with lemon curd , you cook in saucepan, allow to go cold then pour into crust.Then just dust with icing sugar. I have a curd recipe & lots of options eg;- either biscuit crust or pastry crust. But I’ve tried this DIVINE lemon tart in this cafe & it had curd filling but like a cake base, more like you find on apple pie, if that helps to explain, it’s not really like a pastry,& was dusted like I said with icing sugar & dollop of cream on the side. Was just BEAUTIFUL! I thought I have to have a go at making this, I’ve “Googled” to no avail. maybe it was just a “good” pastry! Any ideas? Hope you can help ? Shaz
Hi Saron,
I love lemon tart and there sre many different ways to make. please look at my version (is with a hazelnut pastry) and the best ecver lemon filling. Please go to http://www.kitchenaid.com.au and look at the official recipes…. pop lemon into the seacr tab and lots of various recipes will appear.
The style of curd you are talking about in the saucepan is like for a lemon curd spread… I have a recipe for that too.
Happy Cooking, let me know how you go
Jo
Hi Jo,
Love my new kitchen aid. But I would love to grind hazelnuts and almonds but don´t know what attachment to buy for this. Help
Yours
Balthasar
Hello,
The rotary shredder slicer nattachment is exactly what you need. It is an attahment that does amazing slicering, shredding, pureeing etc. There are a number of stainless steel drums and an addiotional drum set that has a very fine drum… perfection for freshly ground almond meal, hazelnut meal and pecan meal.
I use my constantly as the flavour of the fresh nutmeal is beautiful.
Happy Cooking
Jo
Hi Jo, just saw you on the TVSN channel and missed the recipe you had for perfectly flat golden cup cakes, and the ice cream scoop was a great idea, never heard of that before, and the pizza dough looked great mine never turns out like that, could you give me the recipe for that too? Thanks, look forward to more of your yummy recipes. Donna.
Hi Donna,
The pizza recipe is from the KitchenAid Cookbook ‘The Cookbook’. (it was one of the gifts yesterday). But you will find lots of recipes (and yes the cupcakes) on http://www.kitchenaid.com.au
There are hundreds pf recipes you will love!
Happy Cooking
Jo
I wrote an email for some help with my food processor, IT IS WONDERFUL, of course it is a Kitchen Aid, it does so much, it will make salsas, dough, meringues, and even great hamburgers, I know what is in them.
But you only use the mixing machine, (understatement)lolol….
But would love some help with what others have found that they can do with the food processor. I find all the different size bowls, and attachments are fantastic, but must be able to use it for a lot more than I am.
Are there a lot of you with the Processor out there that can share??
Love all you lots as you love all the wonderful KA babies like me..I bought the big processor with all the extras as I am disabled and can do so much more with my baby at this time.
Hope to hear or let me know where I can join in with the boys and girls that use the processor and can maybe pass on some hints.
All my best
Kate from Tassie
HI Kate,
Pop onto http://www.kitchenaid.com.au I think you would enjoy being part of the kitchenAid down under forum.
Recipes are on the site too.
Happy Cooking
Jo
Hi Jo,
I own one of the wonderful Food Processors which does everything, but clean up!lolol.. Can you or any of the other people help with some recipes and maybe some lovely short cuts for me.
Hoping to hear from you Wonderful when you have such a love of good food and of course Kitchen Aid babies…Yes I even named my lovely food processer! It does so much….
I have tried salsas, meringues, dough making and it does the best hamburgers as I know what is in them. Just love it, but would appreciate some more help, I bought this as I am disabled and with all the different attachments and bowl sizes in one place, it is great.
All my best…
Kathy from Tassie.
Hi Kathy,
Yes you love your processor – yipee. I love all things KitchenAid!
Recipes are on http://www.kitchenaid.com.au .. Call the customer service team on 1800 990 990 and they will chat through the various bowl and attachments with you.
Any recipe queries please come back to me
Happy Cooking
Jo
I did what you told me and still cannot get even a cookbook for the so no joy!!…You said to get back to you for recipes but notice that you treat my wonderful machine as the second class cousin, but it does so much, how do we people get help except from watching the chefs use these machines for their salsas/pestos and even mixing dough for their pasta or shortbread pastry, I am very frustrated with the after sales for this wonderful machine, a cookbook maybe?
Kathy from Tassie
Hi Kathy,
New DVD coming soon! We begin filming in August. It will cover EVERY KitchenAid appliance and attachment.
Have you made any of the recipes of the official site. There are many food processor recipes on there.
Jo
Hi Jo
Just wondering which stand mixer attachment is the best for making pesto (and similar textured dips and sauces) – I already have the puree drum but wondered whether the fruit/vegetable strainer would be more appropriate.
Thanks
Hi rebecca,
The strainer is great, but truely makes a complete puree and would not leave any texture… I only recommend it for tomato sauces, super smooth soups, seeds out of berries forcoulis etc.
The puree drum is the best , but I only use this for sauces etc. To be honest i use the KitchenAid food processor or blender for dips, pestos etc. However the fine drum on the slicer is sensational for grating parmesan cheese and making almond/ hazelnut meal etc.
The standmixer with the flat beater is very strong and is great for making guocomole and can do a chunky hommous as long as the chickpeas are tender.
I hope I have helped you
Happy Cooking
JO
Hi Jo, about a year ago if not longer there was a recipe for an Almond and Orange cake…..I can’t seem to find it on the new website. Could you please forward this….it was quick and tasty!
Regards
John
Hi John,
the website is being upgraded, which is fabulous- but it is still having a few problems.
The recipe is infact there (I just checked), please pop on again and type in
flourless orange syrup cake.
I tried to cut and copy it to place here for you, but at this stage – it wont let me!!
It is a delicious recipe and well worth it.
Happy Cooking
Jo
Hi Jo,
I will be baking a Red Velvet cake tomorrow morning which will be three times the size of a normal cake, baked in a 9″ pan and the recipe which is below. I plan to mix it in my KitchenAid Artisan Mixer in tow batches, then combine the batches in a large bowl before pouring it into the pan. I need to know which items in the recipe need to be reduced and any other tips needed for this job. (Actually, it’s my own birthday cake, which my wife is decorating – how’s that for team work!)
I have already double-lined the 28cm tin and covered the outside with a double layer of baking paper which I secured with a type of cooking string. I’ve done a double-up recipe before, but the cake took two hours to bake through and tasted a little bitter.
Here is the recipe. (the single version)
1 1/2 cups vegetable (Crisco) oil
1 cup buttermilk
2 eggs
1tsp white vinegar
1/2 tspn vanilla
1 tspn Red food colour
1 1/2 cups plain flour
1 cup sugar
2 Tbspn CoCo
1 tspn salt
1 tspn BiCarbonate Soda
Thank you so much for taking the time to read this post Jo. I am looking forward to whatever assistance you will be able to offer.
Kind regards,
Joe.
Sorry Jo, I can’t recall if I ticked the “Notify me” box.
I wrote earlier about the Red Velvet cake.
Joe.
Hi Joe,
I have responded to you via your personal email. However basically i recommend you do 2 x double batches and sandwixh the cake together. Making a tripple batch is difficult. I food tip for a large dense cake is to cook uncoved for about 20 minutes, then cover with a sheet of greased foil and allow the cake to steam through. Uncover for the last 10 minutes of baking. This produces a fabulous ‘velvet’ texture abd allows the centre to cook through.
The cooking time is far too long, so I would recommed increasing the eggs in each batch. Regarding the bitter taste, reduce the bicab soda and increase the cocoa a little.
I hope I have helped you.
Good Luck, I hope the cake and party is sensational
Hi Jo,
Thanks for answering me so quickly and for the new recipe, I’ll give it a go. The recipe I have been working with is on the Peter McInnes dvd that came with my mixer.
500 g plain flour
2.5 tablespoons milk powder
1 tablespoon castor sugar
7g dried yeast
1 teaspoon salt
2 teaspoon bread improver
250-300 ml luke warm water
60ml light oil
Knead for 5-6 mins and after rise knead another 3 mins.
Hi Catherine,
Well the plot thickens, I rote that recipe for Peter McInnes. it is a bread recipe for beginners and it does actually work very well.
I am now thinking the problem must come back to weighing the flour (and please note if you can use bread/ strong flour) please always use.
Or possibly the kneading – are you kneading the dough until it springs back and is smooth?
Prooving: this is vital. The dough must double in volume, be knocked back and prove again.
You have two different styles of recipes and they both make good bread. The Peter McInnes recipe is a basic begginers recipe, the second recipe is a quthentic rustic style.
Good luck, please let me know how you go
Jo
Is it possible to get soft fluffy bread from the Kitchenaid Stand Mixer because so far I can’t get anything like that? All I get is a crumbly sweet loaf. I am tired of experimenting and throwing out bread. Been baking with a Panasonic Bread Maker for 10 years now and perfect bread every time.
Hope you can help
Catherine
Hi Catherine,
I am sorry you are having such problems… bread in the standmixer is sensational. I am concerned about your recipe? Bread should not be sweet, the only sugar that is needed is to feed the yeast and this only needs a small amount. Unless you are making a frech style Brioche (these are quiet a bit sweeter). The dense texture you speak of can be either too much sugar, under prooved mixture, under kneaded dough or not using strong / high protein flour – this is essential.
Here is a recipe I use regularly, you can half it if you wish- it makes 2 loaves of bread.
1kg unbleached strond (hard) bread flour
3 x sachets dried yeast
2 teaspoons salt
2 teaspoons caster sugar
50mls olive oil
500mls warm / tepid water (or 450mls water and 50mls milk)
Place all the dried ingredients into the mixing bowl.
Mix with the flat beater until combined on speed 2. Add the oil and warm water (and milk if using) and mix until just combined. Change the beater to the dough hook. Knead on speed 1 or 2 (never any higher) for about 7-8 minutes or until a smoothish dough forms.
Place dough into greased bowls, or onto a floured surface and place in a warm spot, lightly covered with a clean tea towel, plastic wrap etc and allow to proove.
When dough has doubled in size, return to the mixer and knead for 1-2 minutes on speed 2. Form into the shape desired and allow to proove 30 minutes.
Bake in a 220oc oven for about 20 minutes or until bread is golden brown and sounds hollow when taped.
Enjoy true home made bread is delicious!
I hope I have helped you
Jo
Hello Jo
I love making pasta and I always rest my dough before rolling, using the KA rollers and cutters, well I have just brought the pasta press so do I rest the dough before using it in the pasta press or do I use it straight away after mixing it?
I know that the texture of the twp doughs are different.
Thanks
Hi Vicky,
The pasta press needs dry hard dough… nothing like the smooth dough in the roller attachment. NO, don’t rest the dough just use it… the harder in texture the better!
Happy Cooking
JO
Hi Jo,
Love the information/recipes that you have tried and tested. I am looking to get a gift for a friend and was thinking of a Kitchenaid Cook book. She has it all… Stand Mixer, processor etc and has admitted that she isn’t using them to their full potential. Do you have any recommendations?
Thanks in advance.
Hi Jenn,
I am using the KITCHENAID ‘THE COOKBOOK ‘ a lot at the moment and really like the varied recipes in it. It s a hard cover silver book with red writing on the front.
Your local retailer of KitchenAid will be able to order it, if they don’t have it in stock.
Otherwise the “Ultimate Mixer Cookbook’ is a great reference too
What a lovely friend you are!
Jo
Hi Jo
My kitchenaid has a 4.5q stainless steel bowl, I was thinking of purchasing another and also a glass bowl. What sizes should I get, my reseach has found 5 and 6q?
I have found also the flat beater that scrapes the side of the bowl when mixing, are there different sizes for different size bowls?
Confused,
Maria
Hi Maria,
The glass bowl if a fabulous addition. It has a different role to the stainless steel and there are some foods that will perform differently in stainless and or in glass, but yes i definately agree and recommend two bowls. It is so handy to have an additional one. There is a choice of a 4.8 litre stainless steel bowl, 3 litre stainless steel bowl and now the 4.8 litre glass bowl.
I like to use all of them, it really depends on what I am cooking. In summer and the warmer weather I stay with the stainless as it keeps cooler, this helps with volume in cakes. The glass bowl can be popped into the microwave so handy for chocolate or ‘warming’ the butter for beating & creaming. For some it is simply personal choice as to the look.
I hope I have helped you
Happy Cooking
Jo
Hi Jo!
I always enjoy watching you on TVSN.
I have a non-food question….what brand and model were the cats-eye frames you were wearing on tonight’s show 16.02.11 ??
I’m an Optical Dispenser and I just love them!
All the best,
Sara
Hi Sarah,
Well thank you for two compliments… liking the segment and my specs!
I love red glasses and am qlways on the look out particularly for red (or tones in that range) and cats eye like! So seeing these last year, i just had to have them.
Purchased in New York – ‘Judith Leiber’. I have not seen this brnad here in Australia? Wish I had also grabbed some sunnies (next trip)!!!
Regards
JO
Hi Jo
I have had the KitchenAid Pasta Press now for about 2 months and having trouble making my spiral pasta actually look like spirals, have you any suggestions or tips, otherwise the pasta press is fantastic, my 5yold loves to make the pasta for me!
Yours
Tracey
Hi Tracey,
Firstly love you cook with your 5 year old!
With the spiral result in the pasta press, I only found difficulty or should I say not ‘twirled’ if the dough was toooo soft and pliable.
The dough needs to be dry and ‘course’ / crumbly in texture for it to push through the extruding process. This dryness is very different to the standard way we make pasta that is to be rolled (say on the pasta roller set).
Make the pasta very dry and ‘crumbly like’ and see how you go. Please let me know
Happy Cooking
jo
Hi Jo,
I have just bought a Kitchenaid mixer and have made my very first tart with it but unfortunately the pastry was a little too crumbly and I can only think the recipe… French Lemon Tart… from Peter Mcinnes Recipes… had ommited some water to help bind it. Needless to say I persisted with it and got through ok and it was ‘yummy’. Will know next time to add a little water. But I really want to know how to make a ‘chocolate sponge’ as I can only find the ‘plain’ sponge recipe..?? Please can you help.
Warm regards, Jan
P.S. I’m addicted to my new toy and will certainly be online for all your comments, recipes and advise.
Hi Jan,
Delighted you love your mixer! Yes KitchenAid is addictive, we all soon become fanatics!
Pleased the pastry worked out… sometimes humidity can play a part it moisture contents> Did you use cup or weight measure for the flour/ nuts? I have not had a negative comment about the recipe and therfore am wondering??? But it is normal to sometimes need a smidge of water, lemonjuice etc. Did you make your own nutmeal? Maybe the nuts were a little dry?
With your sponge, simple remove 30g of the flour and mix with 60g good qulaity dutch cocoa. I would love to do more cake recipes, I hope i can do this soon
Happy Cooking
Jo
Did you like the end result… it is one of my favourite recipes.
Thank you for your coments and email.
Happy Cooking
Jo
Hi Jo,
On TVSN, for the CWA cook off, one of the winner recipes was a butter orange cake made in the kitchenaid food processor. I have searched the TVSN website and can find the recipes for the other 2 winners but not this one. Can you please tell me where I might find it. Love watching you on TVSN. Love your passion for kitchenaid and cooking too. I have several of their appliances and love them all. Thanks Jo
Hi Glenys,
The orange cake is fabulous. I especially love that the orange is raw. This is my slightly simplified version below…
ingredients
1 orange, quarted
3 eggs
250g softened butter
2 cups SR flour
1 cup caster sugar
Line a high sided 20cm spring form pan. preheat oven to 180oC.
Place the orage into the foor prcoessor with the all purpose blade and process. Add the remaining ingreidnts and mix until well combined.
Pour into the preared pan and bake approx 45 minutes or until firm.
Allow to cool 5 minutes before removing from pan
Thank you for your lovely email.
Happy Cooking
Jo
HI Jo,
Just purchased the lovely pink kitchen aid. Also purchased the icecream bowl. I have made your lovely delicious mud chocolate ice cream, but am having trouble with it getting to the soft serve consistency. Mine is always still runny. It does set hard (when put into the freezer) but also takes at least 8 hours. Also where can I get the recipe for the delicious looking Cook-Off Competition winning icecream called “Rose,Vanilla and Brown Butter Buttermilk Ice Cream. Have looked on TVSN site and Petermcinnes site. Is it too soon, if so where can I find the recipe when available. Looking foreward to trying that one. My mouth was watering just watching you all try it. Looking forward to your tips for my choc icecream and the recipe for the new one.
Regards Robyn
Ho Robyn,
The ice cream is delicious. TVSN assure me it is on their website… but hee it is for also.
Freeze the ice cream attachment over night.
Gently heat 2 1/2 cups butter milk with 1 cup caster sugar, stirring until dissolved.
place into the mixing bowl with 2 cups thickened cream, scraping 1 vanilla pod or extract, 125 melted (until just lightly golden) butter, a dash of rose water or essance and a little pink colouring (optional). Whisk until well combined on speed 4.
Pour into a jug and refrigerate until chilled.
Pout into the ice cream bowl and churn on speed 1 until a thick soft serve consistency. Eat immediaitely or transfer to a freezer suitable container and freeze for 4 hours or until very firm.
Chocolate ice cream:
Hmmm, not really sure what has happened. Did the ice cream freeze? The mud ice cream does have a very rich high fat contant that freezes and firms to a ice cream. Can i suggest you make the vanilla bean ice cream first and then move into the chocolate.
I have made the chocolate many times and have not had a problem as long at the ice cream bowl is really frozen. http://www.petermcinnes.com.au has the recipes. We vare updating the site, but you will still be able to acess the recipes.
Enjoy!
Happy Cooking
Jo
Thanks Jo. My bowl had been in the freezer 8 days as it was new. I did not have the time to use it earlier. Though now I know how good the icecream is it will be out more often. Grandkids keep asking me to make m o r e. I will try the Vanilla Icecream. I may be churning too long,
Cant wait to try the Orange Cake too.
Regards Robyn
I hope you can help me with something which has been bothering me for some time. Is there any difference between the well-known branded butters and the generic home-brand, and cheaper, butters? And is there any detectable difference when cooking with one, over the other? Also, is the Long Life milk inferior to fresh milk or are the nutrients the same in both?
Thanks, Jo.
Hi Vivienne,
Butter – oh how i love it and yes there is a very big difference in brands and styles. have a look at my blog post all about butter – called butter up! When baking and wanting a sensational crumb and flavour alwasy yse unsalted and for special superiorquality use continenatal unsalted.
Milk – nutrients are the same from UHT to fresh but in my opinion the fresh always tastes better!
Enjoy the post it explains the ins and outs of butter
Happy Cooking
Jo
Hi Jo,
We have recently purchased our mixer and various attachments which we are absolutely loving. The latest addition has been the mincer and sausage maker, we are having probably finding somewhere to purchase the casings. We live near Cronulla in NSW and were wondering if you know where we are able to purchase them. Many Thanks in Advance.
Regards,
Karen
Hi Karen,
Fresh or natural cassings are my preffered, but there are also good quality synthetic, seaweed or collegen based casings.
I suggest you ring around and chat with the butchers. All butchers make sausages, so they MUST have cassings! I do have one friend who prefers to use the synthetic casings… is a personal choice.
As a general rule ‘better’ quality butchers have the natural casings…. I am lucky to have one just around the corner from me.
Enjoy all the attachments, they are wonderful and will have your beautiful mixer working like the kitchen godess that she is!
Happy Cooking
Jo
Hi Jo
I turned on TVSN this morning just to see the end of the chicken balls made in the food processor. Could you send me the recipe please – they looked fantastic! My icecream bowl is getting a massive workout this summer, always come out great.
thanks again for all your help in the blog and on TVSN, Kaz
Hi Kaz,
Yes they are delicious. You can vary them to suit with what you have in the pantry… but the chorizo, raosted capsicum and spices are a must!
pop onto http://www.petermcinnes.com.au look under food processor recipes in the recipe section. They are called Spanish Chicken & Chorizo Meatballs and can also be served with a garlic mayonnaise – which is super devine!
Happy Cooking
Jo
Hi Jo,
I have just purchased a mixer- the KSM150.
I am interested in purchasing the grain mill attachment. Does this attachment work well & is there any problems with the mill not coping with the grains & maybe doing damage to my mixer. I am also interested in the glass mixing bowl for my mixer, have you any comments about it, pros & cons?
Regards,
Raelene
Hi Raelene,
The grain mill is fabulous for all sorts of grains, spices etc. NO you wont damage your mixer, but if you are milling a large quantity only allow the mixer to run for aboyt 12 minutes, then let it cool down before running again. It normally mills 1 kg in about 8 minutes.
You can mill so many different ingredients (wheat, oalts, barley,spelt, chick pea, millet, lentils and so many spices. (oh wow do i love the smell of freshly ground spices) Just make sure the grains, spices are not oily and NO nuts or coffee. These are too moist and will clog the attachment. Coffee should only be ground in the KitchenAid burr grinder and for nuts I just love the Rotary shredder slicer attachment.
You can mill from very fine to course by simply changing the dial. And the attachments comes apart so you can wipe it clean. I normally however mill some rock salt to clean the workings.
Happy Cooking
JO
Hi Jo
Good day
I am thinking to buy K5 but not sure which attachment I need to buy with it.
And I would like to know that what is different between Kenwood’s K mix.
Cheers
Rucha
Hi Rucha,
KitchenAid make two different models the KSM150 & K5 for the particular needs of the Australian and New Zealand markets.
They are both constructed from solid dye cast metal, have a tough enamel finis and have direct drive system for the motors, this means complete power right above the mixing bowl and a very quiet motor/ noise in the kitchen.
KitchenAid is 91 years old and has a patented very famous planetary mixing action which moves the whisk attachment to 67 places in the mixing bowl. The KitchenAid is HANDMADE in the USA and has a 5 year warranty.
The K5 is used in commercial applications as it has larger attachments then the smaller KSM 150. if you intend to make lots of bread, pasta or dough mixes, you might find the K5 is useful to you. Many chefs , caterers and home cooks also have a KSM 150.
The attachments (for both models), go to within 1 mm of the sides of the bowl so you can also do small amounts.
The K5 has a ‘lever up & down’ to raise the bowl, where as the KSM 150 has a tilt head which lifts up, to allow you to remove the bowl
Both mixers are so beautifully constructed, it really is often personal preference as to which sytle you prefer. The KSM 150 comes in many colours 22. The K5 currantly has 5 in its range.
Attachments – there are many and the applications for each are varied. There are food griners, pasta rollers, licing & shredding attachments, grain mills, sausage stuffers, citrus juicers and ice cream makers – to name a few. Most people begin with the actual mixer and with time increase the attachments. The attachments will fit on both models.
The standmixer comes with a flat beater, wire whisk and dough hook and a splatter guard.
The reputation of KitchenAid is known all iver the world as a robust solid work horse and of course ‘sexy’ to boot! may other than the amazing ability of the mixer to produce stunning food, love her (as i call her) simply for the way she looks!!’once you have used a KitchenAid, there is no going back!!
I hope I have helped you.
Happy Cooking
Jo
Hi Jo,
I have been wondering if the kitchen aid hand mixer is available in Australia.
I have seen it on American cooking shows, but have not seen any in the kitchen shops here at all. I would like to purchase one if i can. If it is available could you please let me know where I can get one.
Much appreciated
Linda
Hi Linda,
No at this stage the hand mixer is not availble for Australia. I have seen it in the USA and loved it to.
Lets keep our fingers crossed, as you never know! But I have to add – when you have a standmixer do you really ever need a hand held????? The standmixer is just so beautiful and does all my cooking techniques required so gracefully and produces magnificent results. But yes I do get your interest.
Happy Cooking
Jo
Hi Jo,
I have a question I’m hoping you can help me with. It’s not a direct kitchenaid question, but it is related to kitchenaid appliances. About 6 months ago I purchased a new oven. Ever since I have had trouble with cakes sinking in the middle. They’re cooked and taste fine, just the appearance not so good. I’m not doing anything different, recipes that I have used for years. I’m using the same cake tins, measuring ingredients as I always have, I’ve tried fan forced, non fan forced, different shelf positions. Even raising the temp. They still sink in the middle, about the last 10-15mins of cooking. At first I put it down to getting used to a new oven, I have put a thermometer inside the oven to make sure I have the correct temp (I also did this with the old oven). The problem seems to happen when the recipe has both self raising flour and bi carb soda. If I substitute the SRF for plain flour, it doesn’t happen. Althouth it does alter the texture slightly. The problem seems to be with the amount of rising agents.
Hoping you can help
Michelle
Hi Michelle,
You have given me so much info thank you…. it has eliminated many of my initial thoughts. Your temp, tins, oven placement are all correct it can only be the rising agents. I myself prefer to use plain flour and add my own rising agent. the standard is 1 cup plain flour to 2 teaspoons baking powder and combine well.
Add additioanl bicarb to a SR flour I think can cause problems. The bicarb is already in the SR flour in combination with the acid (which is cream of tartare).
Are you making choclate cakes? This is the only time i would add additional bicarb to a recipe… even then it is not normally what I use.
The other thought is the brand of flour – are you using the same brand? Often cheaper or ‘home brands’ can cause problems.
I would advise you use plain flour and add your baking powder. Let me know how you go.
Happy Cooking
Jo
Hi Jo – My daughter has brought me a Kitchen Aid Mixer from USA for Christmas which I absolutely love. I do have a converter to use the mixer but wonder if I am able to get the lead replaced over here to Australian Standards or if I need to continue to use the converter. Love watching you on TVSN and find your recipes amazing. Many Thanks Sue
Hi Sue,
Thank you for the lovely comment. Yes you can have your mixer converted. The USA mixer does not have a warranty in Australia (and the warranty is long 5 years), so it really is worth it.
I have also heard of complications with home insurance claims when using converters etc (check this with your own personal insurance policy)
Please call customer service on 1800 990 990 regarding a conversion.
Happy Cooking
Jo
Hi Jo,
When can we expect Australian retail prices to come in-line with their American counterparts? I read a previous message where you mentioned the production costs were more for the Australian models due to cost of parts, however the same parts would be used for the American models, no?
I would love to purchase one for my wife, but the cost is prohibitive compared to the US prices which now sell Australian 220v models!!!……
http://www.220-electronics.com/Kitchenaid_Mixer_220_volts/Kitchenaid_Artisan_stand_mixer_220_volts.htm
Come on Kitchenaid, bring your Aus prices in-line!!!
Thank you.
Hi Jo,
Love watching you working with the Kitchenaid appliances. I have the ice cream bowl and recently tasted some yummy moscato sorbet. I was wondering how I would go about making it – whether I just put the chilled moscato straight into the frozen bowl and churn or if I would have to add anything else to it. Looking forward to hearing from you.
Thanks,
Maree
Hi Maree,
Thank you for your lovely comment. Sorbets are usually based on a sugar based syrup. The liquid content can water, wine, fruit puree etc. . This ensures a light sweet smooth texture. The sorbet you mention sounds absolutely delicious, but no I have not tasted or made one. If you simply try to churn without sugar syrup the sorbet with be icey and not luscious.
I have a couple of sorbet recipes on the KitchenAid website. Please look over them on http://www.petermcinnes.com.au
I hope I have helped you
hi, Is this the same as with a gelato? Or does it have to be a milk based gelato only? Can you make these in the ice-cream churner?
I couldn’t help but ask as we have low fat ice cream at home for my husband & most of the gelatos are the same low fat content. I would love to make the ice cream attachment the next item on my wish list!
Hello,
Gelato can be sugar and fruit based or yes a syrup and milk base. They are always low in fat and do not contain cream or egg yolks.
The ice cream attachment is sensational!
Jo
Hi Jo
I am thinking of buying the grain mill attachment for my Kitchenaid Artisan mixer. I have been looking all over the internet, and the ones made in America seem to be the better quality as they are made of all metal. The one I can get here in Australia is made of plastic & metal. Would the one from America fit my Australian mixer?
Thankyou
Hi Ester,
Please call customer service on 1800 990 990. I think you will be able to locate a metal grinder attachment in Australia. I have used both and have to honestly say I prefer the plastic / metal model. The food grinder is a fabulous attachment. I love it to bits.
I ave watched professional chefs use it to mince literally hundreds of kgs of meat. It is very good quality.
Also any attachments purchased from the USA will NOT have a warranty or be able to be repaired if ever required.
I hope I have helped you
Happy Cooking
Jo
Hey Jo,
I was lucky enough to be given the KSM150 for Christmas just last week in Empire Red and I’ve named her ‘Scarlet’. Scarlet will be making ice cream with the ice cream maker attachment this week and I was wondering how long the ice cream’s life span is? I will be making 3 different ice creams – your Hairy Ice cream, Choc Mud and Homestyle Vanilla, so that is why I would love to know just how long they can be safely stored in the freezer.
With kind thanks,
Fotini
Hi Fotini,
How fabulous! Lucky you, and how fabulous are you making all this ice cream – yummo!I think the name Scarlet is just gorgeous too.
Home made ice cream (if it contains egg) must be eaten within 5 days…. this is normally not a problem as home made ice cream is so very delicious.
As long as you have the attachment deep frozen and your custrad base well chilled it really is easy and super quick. The ice cream can be eaten immediately as a soft serve or deep frozen to ripen to a hard ice cream. I normally make the night before we need or first thing in the morning and enjoy the ice cream that afternoon.
You will make approximately 1.3 litres with each batch
Happy ice cream making – what fun!
Jo
Hi Jo, can you explain why the Aussie price for the Artisan is so expensive in comparison to the US price? With our currency at parity (at the moment) what would be the explanation for such a price difference?
Hi George
The Australian model is quiet differerent to the USA models. I was lucky enough to visit the factory in Greenville Ohio, earlier this year. The mixers are hand made and it was facinating to watch them travel along the factory line being compleated.
The USA line makes 57 mixers per hour while the Australian model is 36 each each hour. I asked ther very same question and was told the Australin model is more complicated and requires a 220 voltage. The raw marerials have also increased in price and this has effected the overall price. Also the mixers currentlly in store where purchased / imported many months ago.
The mixer comes with a remarkable 5 year warranty and is a truely beautiful addition to any kitchen.
You can also speak with customer service on 1800 990 990 with further queries.
I hope I have helped you
Jo
Hi Jo,
I have recently purchased the pasta press and I have had so much fun with it, can you please tell me can I make different flavours of pasta I know the dough needs to be firm so what would I leave out and what would I put in ?
Can I make gluten free pasta or would that make it to light?
If you have any tips for using the pasta press that would be awesome.
Cheers Jan
Hi Jan,
Have you looked at the recipes on http://www.petermcinnes.com.au? Therre is a basic recipe there. The main tips are to have the pasta much much drier than you normally would or it becomes stuck and far to soft to sucessfully extrude / press.
You can use cooked spinach, beetroot, carrot and puree them adding in place of the 2-3 tbsps water.
Delighted to hear you are having fun!
Happy Cooking
Jo
Hi Joe,
I have just bought a new kitchen aid and can’t wait to get it and start cooking. My first receipie will be a pavalova. I noticed in your hints that adding brown sugar as well as the casor sugar will make it nice and chewy. What are the proportions, and is there anything else that will make it chewy in the centre?
Thanks Wendy
Hi Wendy,
You can add about 1/3rd of the ‘sugar total’ as brown sugar, adding the white caster first. Add 1 teaspoon of vinegar and cornflour also add that lovely marshmellow centre. The brown sugar will also make it colour to a golden brown.
You will love your KitchenAid pav!
Happy Cooking
Jo
Hi Jo
I am wanting to do some Xmas cooking for my staff and would like to get some recipes for Shortbread, xmas truffles and fruit mince pies. Can you help?
Cheers, Leeann
Hi leann,
What a lovely boss you are. Yes, i can help. Have a look on http://www.petermcinnes.com.au. There are delicious Christams recipes (and many other catagories) on there for you.
Happy Cooking
Jo
Hi Jo
I cant seem to find your Christmas pudding recipe I watched on TVSN this week. I would love to make it for Christmas.
Caro
Hi Carol,
It is called the Simple moist christmas pudding. Yopu will find it on the http://www.petermcinnes.com.au web site under Cristmas recipes.
It is beautiful, the texture is devine
Happy Cooking
Jo
Hello Jo,
I’ve recently purchased the Candy apple red mixer and love it! It’s gorgeous! I’m also wanting the blender and food processor aswell but not sure what colour would go best with the candy apple. Just wondering what colour you thought would match best?
I think I would match with almond cream….. they look delicious together.
Happy Cooking
JO
Hallo Jo, You’ve been such a wonderful help before so I hope you can advise me yet again. My usual practice when making my Christmas cake is to freeze it as we don’t usually get round to eating it until sometime in January! However, I do wonder if by doing this I am preventing the cake from ‘maturing’ in flavour. Should I perhaps just put it in an airtight container and placed somewhere cool until needed? Thanks.
Yes, Vivienne I would definately double wrap in foli and place in sealed container in cool dark spot – the falvour will mature….. the cake will be so moist and delicious.
Happy Cooking
Jo
Hi Jo,
I made the mango & lime sorbet. It came out great but I would like to use less sugar next time. Could I reduce the sugar by 50% – so down to 1 cup? Would I keep the water amount at 2 cups still?
Thanks,
Carol
Hi Carol,
Yes you can do this, but careful of those sugar crystals. Sugar prevents them forming. Purhaps try reducing by 25% first. You can keep the water the same. Reducing the water content will make the sorbet thick and gluggy.
Good Luck, delighted you are enjoying the ice cream attachment
Happy Cooking
JO
Hi Jo
Success! I think it must have just been too darned hot the day I tried the first time… Have had another go and have the most DIVINE mango sorbet… yum yum!
So next time will not try and make ice cream/ gelato when it is stinking hot.
Think you need to post some more ice cream/ sorbet recipes for the hotter months!
Thanks so much for your help
Tory
YIPEE Tory, and yes I do think I need a blog on ice cream…. will get to that soon
Delighted you had sucess
Happy Cooking
Jo
And no.. it wasn’t even soft serve concistency..totally liquid
Hi Jo
Thanks for the speedy response! I have done absolutely everything you said but I think the key may lie in the bowl…
I finally gave up churning after about 20 minutes and the bowl was almost liquid again…
Was it just too hot outside so the bowl lost temperature too quickly?
I have the mixtue in the fridge. Can I try churning again?
Thanks so much for your help
Tory
Hi Tory,
Yes agree it must be the bowl?
Is it freezing totally? When you remove it from the freezer it should feel heavy and the freezing agent inside the bowl should be rock hard.
The mixture can be rechilled – this doesn’t make any difference. if the kithen is really hot it is harder as the bowl will melt easily. This is why gelato shops are always gloriously cool (with the air con working over time!)
Give it another go and if you think there is a problem with your bowl please call customer service 1900 990 990 and the team will discuss the next options regarding replacement etc
Good Luck
Jo
Hi jo
I have the artisan mixer and ice cream attachment. I have just attempted the mango sorbet from the website and it will not freeze! I have had the bowl in the freezer 24 hours and my mixture was cold too. I did not add the lime zest but other than that followed the recipe to a tee. It is hot here today but would have expected it to at least half freeze?
I have some very disappointed kids here!
Thanks
Tory
Hi Tory,
oh thats not good and yes of course the kids would be dissapointed. Hmmmm, I can only go through the steps with you as the recipe absolutely 100% works and will be just like the image on the website.
Steps:
1. ice cream attachment very very frozen – the liquid freezing agent inside the metal bowl must be rock hard.
2. sugar syrup and mangoes extreamly cold – very cold
3. add the combined syrup and puree to the bowl and churn – without delay.
There is very little that can go wrong if all ingredients are cold.
But I must ask if the mixture formed a soft serve consistency? From this you may need to ripen it (allow it to freeze in the deep freeze). All mixtures can only churn to a soft serve as the paddle is constantly moving the mixture.
All recipes on the website are tripple tested then made again for the photograghy shoot- so the image attached to the recipe is exactly the result achieved.
Can you please advise:
Did the bowl looked melted?
Where all ingredients really really cold? (particularly the sugar syrup)?
How long did you churn for?
As you poured the mixture into the bowl was it setting on the dges of the bowl?
I have made many many sorbets in the ice cream attachment and it works really well.
Don’t worry I will work out and work with you to figure out what happened….
JO
Hi Jo,
we just purchased the icecream attachement recently..wow,the ice cream is just to die for.
i would like to recommend this to any ice cream fans.
now i have a question, Jo where does one buy the edible paper,(plain) i want to make the Panatone.It requests this paper. I do know this from Europe, we used to use it under Macaroones.
much appriciate you ongoing hard work
cheers
Hi Ingred,
WOW and yes the ice cream attachment is sensational. Once you get the knack of it and keep the bowl in the freezer, you can whip mup great batches and flavours so easily. I made a delicious delicate basil ice cream last week… slightly different ad easy.
it is so easy to vart a basic classic creme angliase with coclate, lemon, lavender, liquors etc etc.
The paper you are wanting I think could be rice paper. Sold in specialty food stores or cake decorating stores.
I am thrilled you are loving your mixer & ice cream attachment
Happy Cooking
JO
Hi Jo, This is my second attempt to send you this as the first time a message said I had already made the same comment before! My query is which recipe for megingues will give me a crisp shell and a soft, gooey interiot. One recipe uses brown sugar and caster sugar, an oven temp of 110 degs. for 2 hours, the other recipe uses just caster sugar with an oven temp of 150 degs. for 45 minutes! I’d so appreciate your input. Thanks.
Vivienne
Hi Jo I hope you can advise me. I’m making Eton Mess for Christmas dessert and want to make Brown Sugar meringues for it. However, one recipe tells me to place walnut sized blobs of meringue on a tray and bake at 110 degs. for 2 hours, and another to bake at 150 degs. for 45 minutes! I want a crisp shell with a lovely, gooey centre, so, please, which recipe should I follow? I’d so appreciate your input on this.
Thanks, Vivienne.
Hi Vivienne,
I love meringue and also Eton Mess! Meringues can be made crisp all the way through or with a chewy centre. For a chewy centre recipes will have vinegar (and somtimes cornflour) added to them in the final mixing. I have a couple of recipes on the KitchenAid website http://www.petermcinnes.com.au One if for a large vanilla snow pavlova and the other for petite sugar meringues which are made with brown and white sugar. The petite meringues are only baked for 30 minutes.
I am not sure of your recipe references but the longer and slower the baking the more the meringe will dry out. There are many methods, so yes you could be confused.
I suggest you try all recipe before Xmas day to make sure you are happy with the style of meringue before Xmas Day.
The combination of berries, cream and meringue is so simple and delicious.
I hope i have helped you
Jo
Hi Jo
I wanted to make some savoury & sweet pies for friends of ours to freeze & reheat as they need them. They have a daughter who can’t have wheat, cheese, milk etc.
I don’t have any recipes or even know if it can work to do a gluten/dairy free pie pastry. I can use nuttlex in place of margarine.
Really want to help out but a bit stuck on what else to cook to freeze if this doesn’t work (they are getting a lot of casseroles etc already).
Kind regards
Trina
Hi Trina,
Yes you have a challenge ahead of you.
Freezing also makes the foods you need to make a little more difficult. Gluten free pastry can be made but when diary is removed and then it needs to be frozen, the end result is often dry and crumbly and not vey nice.
You have metioned pies especially yes I understand they would be getting a lot of casserolesetc. Fresh food is really what is needed. The texture and freshness of lovely crisp stir fries, pan fries and salads doesn’t need dairy or wheat. However this doesn’t fit into the ready to go freeze catagory.
Can I suggest meatloaf, meat patties etc? You can do combinations of beef, lamb or chiken and turkey. They can be baked,and when cool, thickly sliced and individualy wrapped. A yummy fried rice can be frozen into smaller portions too. Puhaps pumpkin soup, lentil and vegetabe, chicken and sweetcorn etc. All of these can be made with soy milk or rice milk. Frittata with soy milk will freeze too.
You will find some of the soy milks are better than others. Vita Soy do an excellent soy milk (make sure it is gluten free) as some varities are NOT.
There is a good qulaity soy cheese that is available cooks well and has flavour. I have found it at better quality delicatessons – called low chol cheese. it is sold by the kilo and looks a lot like cheddar.
Sanatarium and Vita Soy will both have recipes on their websites that might help you.
Good Luck, I hope I have assited you.
Jo
Dear Jo
My kitchenaid mixer arrived and looks fabulous, I hope I can do her justice. I have been trying to find the layered potato bake you made on TVSN a few days ago. I’ve been searching but I just can’t find it.
Thanks, Gail
Hi Gail,
How exciting. I bet she looks fabulous and yes do not worry you will find her a dream to use.
here is the recipe
http://www.petermcinnes.com.au/recipes_details.php?recipeID=56&rname=Potato Au Gratin
I hope this link will work for you. If not please go to http://www.petermcinnes.com.au or http://www.kitchenaid.com.au
Click on the recipes tab and you want – Potato Au Gratin.
The recipe website is presently in the middle of an upgrade. I am so excited by this! My recipes will be so much easier to locate ….. sorry you could not find it.
Happy Cooking
Jo
hi jo
i have a very quick question relating to my new kitchen aid mixer.
as your aware the height is currently set for the flat mixer, when i use the dough hoor it seems very high, do i need to adjust it everytime i use a dough hook or do i just scrape down sides until all dough is mixed
cheers
amanda
Hi Amanda,
yYes the dough hook looks as if it sits higher than the flat beater or whisk. This is so the hook can move around and pick up the dough as it kneads the mixture. Please leave the ‘beater to bowl’ clearance where it is. It only adjusting if you hear the whisk or flat beater ‘scraping / tinking’ in the bowl, and this is not common.
You may find you do need to scrape down the sides of the bowl depending on the mixture / style of recipe you are making.
A tip with the dough hook is to light rub it with a little oil so the food that is being kneaded doesn’t stick to it. I also add a litle extra flour to the sides of the bowl during the kneading (if it is sticking). During the warmer weather doughs can tend to stick a little. The stainless steel bowl is cool and helps reduce the mixture warming up.
Delighted you are enjoying your mixer. there are wonderful recipes on http://www.petermcinnes.com.au for you to enjoy.
Happy Cooking
Jo
Hi Jo,
I have just seen the new glass bowl for the standmixer at a kitchen aid demonstration and it is now on my wish list but was wondering what was better for whisking eggs, the metal or glass bowl.
Hi Jacinta,
The stainless bowl keep all ingredients cool, so it is definately better for eggs and volume- particularly in the warmer weather. I have both bowls and enjoy using the glass bowl – but the stainless is my first choice. However, i do like having the ability to pop the glass bowl into the microwave and seeing the mixture (through the glass) is handy too!
Happy Cooking
Jo
Hi Jo,
I just wanted to say what a fun, fabulous and informative demonstration you gave at the Gluten Free Show recently.
After my son was diagnosed as a “Coeliac” I thought “Oh my god what will I cook?”.
You really inspired and motivated me to try out different recipes. You made the recipes look so simple and delicious.
After winning my most prized possession “Wanda” my caviar Kitchen aid who sits in pride of place on my kitchen bench my mojo has now come back and I am cooking up a storm. My favorite is your Victorian Sponge. yummm.
I have decided that your kitchen is not complete unless you have a Kitchen aid.
I am in love.
Best wishes,
Susan Baker.
Thank you Susan and I am so thrilled the GF show and my demo was beneficial and even more delighted your girl “Wanda” is changing your life…. KitchenAid does that!
Thank you for a lovely email
Happy Cooking
JO
Hi Jo
I was just given a Icecream maker attachement however my first attempt was not all that successful. The mixture was very very runny at the end of the churning time. I used 600ml of full cream milk and 600ml of Whipping cream (unthickened) and 8 egg yolks. Everything was frozen and refridgerated for the prescribed length of time.
In the book the Types of cream are listed as, Heavy Cream, Whipping Cream, Light Cream and Half and Half. As they are not labeled this way in Australia can you please tell me the equivelent of each.
Hi Julia,
Please look up my Australian recipes on http://www.petermcinnes.com.au there are hundreds there over all, but look up the home style vanilla ice cream.
The attachment is made in the USA, so yes the book has USA terms and measuements, which don’t bring sucess – however they should at least firm…. usually the American recip overflows and is too sweet as the ingredients are very different to Aust and the ‘balance’ is compleley thown out.
Please check the ice cream bowl is frozen COMPLETELY (I also leave the padle and attachment head in the freezer too!).
chill the custard really well and work quickly. It should be growing and look like soft serve 9reaching the top of the paddle) within about 20 or so minutes. initially it doesn’t look like it is doing anything as it is a slow process. the slowness is nexesary to prevent cyrstals forming.
Did you notice the bowl it self was melting and dripping on the outside?
Therre are a few ice cream & sorbet recipes onthe website, but the vanilla bean gives the most useful tips and info – we have had wonderful feed back from this recipe. It is basically a combination of full cream milk and tickned cream, with eggs and sugar added too – of course.
Good luck, let me know how you go
Jo
Hi Jo,
Can you please tell me is it possible to use the mixer for making Choux Pastry.
I made some eclairs last week and my arm is R.S. from all the beating. There must be an easier way, so rather than possibly waste all the ingredients by “assuming” that the batch can be made in my Kitchenaid, I thought I’d just ask!
Hi Joe,
It absolutely is and easy too.
1.Heat the butter and water in a saucepan until boiling, add the flour & salt. Beat until smooth and cook about 30 seconds.
2. TRANSFER the mixture to the standmixer. using the flat beater, beat on speed 4 gradually adding the eggs and beating well inbeween each addition. The mixture is ready when smooth and shinny. (you may not need all the egg – depends on the flour, humidity etc). When the mixture is firrm and doesn’t want to fall from the beater it is ready
Enjoy!! I LOVE profiteroles….
Happy Cooking
Jo
Hi Jo,
Thanks for the new recipes and the Chocolate Chilli Merangues sound amazing. Can you tell me who makes dark cocoa powder? I’m in Perth and I only ever seem to be able to find the standard Nestle or Cadbury cocoa powder.
Thanks.
Kathy
Hi Kathy,
The best dark cocoa is called “dutch’ cocoa. This is a term refering to a process during production. Ductch coco has a lower PH lever and is amazingly dark and produces an incredible flavour. It is available from good local deliccatessons & smaller more specilised supermarket (like some of the IGA stores) or speciality stores (Essential ingredients, David Jones food hall etc). When ever possible I use it.
The recipe for the meringues calles for a dark cocoa (or even better still use Dutch). I decided to use a supermarket available product to mke is easier for everyone. Nestle have a dark cocoa which is the best available from the supernmarket in my opinion.
Treat yourself to some Dutch – you’ll never go back! And the chilli meringues are sensational!
Happy Cooking
Jo
Hi Jo
I’ve just received via email the latest Peter Mcinnes recipes, this month there is one showing a “PASTA PRESS” attachment! I have not seen or heard of this one, is it available in aus yet and if not, would you know when it will be available? Would love to see you demonstrating it on TVSN. I already have the pasta roller which came free with my KSM90 mixer many years ago, but this new gadget looks very interesting and less work!
Thanks so much!
Hi Michelle,
YES the press is here. It is different to use from the roller set, but works really well and has a big following.
I would think i I will be using it very soon on TVSN….. I am not yet sure of the programe for the next months.
Check out the Peter McInnes website for retailer sockist details nearest to you.
Happy Cooking
Jo
Hi Jo
I have made the vanilla snow pavlova and was wondering when firsy whipping the egg whites on speed 2 until soft peaks form, how ling should this take? It seems to take me ages, or maybe I am whisking them too long?
Hi Maree,
The reason i suggest speed 2 initially is to prevent the egg whites beating too much before adding the sugar. If you stay cloase and watch the whites yes you can beat up on speed 6 or 8 to get them to soft peaks…. just watch closely.
Hope you loved your pav!
Happy Cooking
Jo
Hi Jo,
I was at the Gluten Free show on the weekend, and wondered which model you were using to make the fettucine with. It was the red one. Is it the top of the range model? Thanks for a wonderful demo. I am keen to make the pasta and have found some other gems on your website. Many thanks. LANA.
Hi lana,
Thank you and i am delighted you liked the dem.
The red machine you saw was the K5. This is a larger capacity mixer. This is the model a lot of chefs prefer or those who wish to do lots of bread or pasta like to use. The bowl is the same size it self as the ‘smaller looking’ mixer (KSM 150) – but the attachments are much larger. The bigger K5 is available from good cookware / proessional style cooking stores. Pop onto the http://www.petermcinnes.com.au website to find your nearest stockist. Which ever ‘girl’ you decide on you will absolutely LOVE it!
Happy Cooking
Jo
Hi Jo,
We recently saw you at the Melbourne Gluten Free Show, you have inspired me to try making my own pasta again!.
I am making a two tiered cake for a birthday coming up and need a good gluten free (and preferably dairy free) cake recipe which is able to be covered in marzipan and sugar paste afterwards and not collapse! Any ideas would be really appreciated, also any suggestions on how to mix a good marzipan.
Thanks Jo
Hi Tracy,
Thank you for your comment. Yes start making pasta again. Regarding your cake I have two suggestions. I use my carrot cake recipeoften as it holds its shape and is moist and delicious. Pop onto http://www.kitchenaid.com.au look under food processor recipes for the moist carrot cake. You can easily make the recipe in the standmixer too – infact the texture will be better. Simply mix all the ingredients together….. if you get ask pop back on and ask me for more directions – but the recipe is easy.
For the GF flour remove the self raising wheat flour and substitute it with 2 1/2 cup gluten free flour (I myself particularly like Vitaruim brand of flour)with 1 tsp xanthan gum to every 1 cup of normal wheat flour and adding 2 tsp baking powder to every 1 cup of flour too to create SR flour (sift or mix with the whisk attachment in the mixer on speed 2 or 4 to combine). Or Sue Shepherd cookbooks are wonderful and Sue has a white chocolate mud cake in ‘Two Irrestistable for the Irritable (I think this was her 2nd coobook). I think that would be firm enough to hold a marsipan frosting. Marzipan – you are better than me… I always buy mine and roll it out (cheating I know). But the main tip would be it is thick and heavy, so the best speed on your mixer would be speed 2 only. I am sorry i have not make marzipan myself. You could check with the kitchenaid down under forum (see the website when looking at the carrot cake). one of the wonderful KitchenAid forum ‘fanatics’ as i call us would surely have a recipe for you.
I hope I have helped you
Happy Cooking
jo
Thank you Jo.
I need some help working out how much cake mix i will need to fill a 12inch pan which is 3inches deep.
If you could help with a Mud Cake reciepe that will fill this pan size i would be very gratefull
Hi Lina,
My very favourite chocolate book is a wonderful book called CRAVE by Maureen McKeon. She is a cake & chocolate master. There is soooooooooooooooo info & the most amazing recipes in this book – I have had the pleasure of knowing & working with this marvellous lady and this book was 20 years in the making – chocolate cake bible really!
12 inches x ????? – this is quite big! You also need to calculate the different cooking time if you are doubling or trippling a recipe.
Grab the book it is fabulous! (available at all good book stores)
Good Luck
Jo
Hi Jo
I would like to know is it possible to over beat Buttercream?
Hi Lina.
Well that is a two part answer.It is essentail to cream the butter and sugar very well. This dissolves the sugar particles into the butter producing a fluffly light airy pale emulsion. Normally speaking you can beat this upto about 12 minutes. Of course in a KitchenAid standmixer this happens very effeciently and quickly (due to the excepetional planetory action of the mixer). By this stage it will be extramly light and airy – however yes it MIGHT contain too much air? This will depen on the correct ratio of eggs and flour (these ingredients add the structure and support) if these are not balanced and in corrwct ratio for the recipe there will be too much air and the cake will collapse. (after rising hugely then can’t be supported and crashe back).
This often happens with sponge cakes.
Cream the butter and sugar and light fluffy and pale.
I hope I have helped you
Happy Cooking
Hi Jo, If you boil condensed milk to make caramel tart, how long can you keep it unopened in the fridge for? Coralie.
Hi Jo, we are in need os new stove and I am contemplatine buying one with a industion top. The stove is a Belling FSE601S, there is also a gas top as well,in your opinion which would be the best. We dont have natural gas, but we are using bottle gas with our stove top currently.
Thanks Sue
Hi Sue,
induction cooking is fast, celan and easy. It does however initially take a little to get used to. I know many with induction and they love it!
You may need to purchase suitable cookware? Some saucepans & frying pans will not work on the top – check this.
I think induction will become more and more used in the future. I my self looked at induction but decided to stay with gas cook tops….
I would suggest you visit and possibly try out before you buy… many large electrical shops have cooking demonstrations you can watch or be part of.
Good luck
Thank you so much Jo, we live on the north west of Tassie and demos not available, but going over to Melb in Jan so will have to try over there. I really appreciate your feedback, and knowing you get a feedback straight away is great. Once again thanks.
Sue
Hello Jo,
let me say first how much i enjoy watching the DVDs that came with my new (pepper yellow)
Stand Mixer.I also love using my KA.
Now then,i have a question about the vegetable
straining attachment.would this work like the
Oskar Juicer?as i would like to use this as a juicer,but still have the option to make frozen desserts or smoothy. i would appreciate if you could answer this for me.
thank you Ingrid
Hi Ingrid,
Than you for the lovely comment. There are many attachments for the standmixer. The food striner completely strains all cooked / very swet soft fruits & vegetables removinbg / seperating the skin, pips, stems from the flesh. The food grinder – mincers and grinds foods. I also think you might like the KitchenAid food processor. It is very powerful (I mention a food processor as you have refered to a Oscar).
For juices = KitchenAid have a citrus juicer only that fits onto the standmixer- not a fully purpose complete juicer.
Enjoy that lovely bright yellow pepper mixer. I imagine it looks sensational on your bench. Check out all the recipes and maybe join the forum on http://www.petermcinnes.com.au
Happy Cooking
Jo
Hi Jo, I have looked on the different sites to find out what is the preferred number to use for making Spaghetti, Lasagne, Ravioli, Angel Hair, Fettuni. It would be appreciated if their is some sort of guide as I made Spaghetti on Number 3 and it appeared okay. Thanks, Keith
Yes, agree Keith. I think you mean ‘generally’ in all recipes? But also it depends on individual taste.
There is a famus prep made spaghetti, that is always refered to no: 5.
If pasta is too thin it falls apart and too thick is doughy and heavy. Kitchen Aid no make a new attachment the ‘pasta press’, it has a thick setting for its shapes (bucatini, fussili, macaroni, spaghetti etc ).
However the KitchenAid pasta roller can be adjusted to suit all tastes – its rollers are adjustab;e from setting1 to 6.
Happy Cooking
Jo
Hi Jo,
I bought my scrape a bowl through TVSN after I saw you with it. I absolutely love it, but the rubbery bit has started to come away from the beater part. Who would I contact about a replacement and would it be free of charge?
Thanks, Jenny
Oh dear,
jenny please contact TVSN for a refund.
yes, i love the scrape a bowl too but some have had problems with this happening.
Jo
Hi Jo,
Thanks for getting back to me so quickly about the sausages and I look forward to your blog on it. I should have given you more detail originally, sorry. My girl is Pearl (pearl metallic) stand mixer and I do have the grinder & sausage attachment also. We did use the course grinder and put the meat through only once. I was also wondering if adding parsley or coriander would help to keep the sausages moist?
Thanks again.
Kathy
Hello again,
delighted to hear you call your mixer ‘your girl’! and love Pearl!
No herbs are for flavour really. It is god old fashioned fat and the breadcrumbs (whish is why sausages from most butchers used to be full of fat – huge amounts and lots of fillers. the fillers make it all smooth)
The blog will be written I hope today or tomorrow. ….. busy week!
Jo
could u help me with recipies for a friend who has had to change her diet now and avoid using excess oil and fats in her foods…….salads and kangaroo meat (love it myself) are good sources…but what else can she do????? I have suggested to her to steam her foods and not deep fry…
thanks
Hi Phil,
The general points to reduce fat are:
Steam or grill foods
Use a non stick frying pan for eggs, omelettes and pan frys
Choose a olive oil ‘spray’ over liquid oils… easier to reduce amount used.
Choose a reduced fat margarine when baking
Choose low fat dairy foods
Remove the skin & visible fat from meats & chicken before cooking
Lots of help is available from health food companies & weight loss magazines and the Dietician at the local hospital would be a good start.
This style of eating is long term, not just for a couple of weeks.
I hoppe I have helped
Jo
Hi Jo
will you be at the Royal Melbourne Show this year? I am hoping that you will be there to share more of your wonderful recopies live.
looking forward to leaning more
Hi Marty,
NO not this year. But we have some really big food shows coming up. Keep an eye on the ‘see me live’ page!
Thank you for your comment & interest. Enjoy the Royal show.
Happy Cooking
Jo
Hi Jo,
My husband & I have spent the afternoon making Italian saugsages & Curry sausages however they are really dry which is such a shame because they taste really nice. We ground the pork & beef beforehand and left (what I thought) was quite a bit of fat. Is there another way to keep them moist other than leaving more fat in the meat?
Thanks.
Kathy
Hi Kathy,
oh how awful for you.Your flavours sound delicious. I have done the exact same thing in the past when learning to make home made sausages.
Do you have a KitchenAid standmixer and food grinder / sausage attachment?
Here are a couple of tips, but I think I will write my next blog on the subject!
The basics are: coursley grind the meat , so use the course plate and don’t put the meat back through, or only a small amount of it (too fine and it will fell tough & dry), add soft moistened bread crumbs (optional, as I don’t always do this, but initially I think it helps), lay the made sausages on a flat tray in the fridge for firming (for 4 hours or over night – this help prevent them splitting) and most important I always always gently poach the sausages first, before other cooking. Drain well, pat dry and then bbq or pan fry, grill . This poaching removes any excess fat and allows the sausagae to stay moist.
The blog will all the tips and hits will be on the site this week.
Keep trying it is worth it, once mastered.
Happy Cooking
Jo
Hi Jo
Recently my husband has been diagnosed with diabetes. Have you any recipes for cakes and Christmas using sugar substitutes. I love my Kitchenaid mixer
Hi Joan,
I think there are many who would like to reduces sugar in their diet. Actually i am becoming very interested in this subject.
I am only just beginning to work on recipes that use a natural sugar substitute. It is quite an art to get a really good biscuit, pastry or cake and not use sucrose.
At this stage a recommend you contact Diabetes Australia for recipes and advise.
Within the next few months I will have some recipes available on the http://www.petermcinnes.com.au website.
Happy Cooking
Jo
Hello Jo
Thank you for your quick response.
I am trying to make crema pasticcera and have been told that rice starch will enable the crema to hold its shape better when used 1/2 and 1/2 with the cornflour. As i have found that sometimes the cornflour alone the crema starts to break down very quickly.
If you are able to shed some light on the matter as I am trying to put together a party for my dad’s 70th and has set myself a schedule of work and really did not want to make the crema on the moring of the party.
thank you
Hi Lina,
Hmmm, I would use plain flour OR complete cornflour (no rice).
Can i sugest you make a batch (it is so deleicous, i am sure it will get eaten)! trail a batch and see if it holds for you – i am sure it will as I have made batches over a day before use.
I asked a colleague who is a pasery chef, he said they make it constanly and use it the next day.
My only other tip is to make sure you cook the flour (which ever sort) thoroughly so the custard is thick and will hold.
I hope I have helped you. Wishing your dad a lovley 70th birthday!
Jo
Can you please help i am looking for Rice Starch can you please help
thanks
Hi Lina,
Rice starch is normally known as rice flour. Tapioca or potato flours are often more often called starch.
Rice flour is availble in various forms. A very fine smooth variety is sold in Asian food stores. My feeling is you are wanting to prepare an Asian style recipe or following a cook book from over seas?
Supermarkets have a courser and fine variety (found near the stanard flour) of rice flour. I myself always choose the Asian style .
Rice flour (tapioca & potato flours) are gluten free and has become very popular with none wheat / non gluten recipes
The Asian food section of many supermarkets also has a selection of rice flours and others. Corn flour can often replace rice flour – depending on the recipe.
If you let me know the recipes you are wanting to cook, I can advise you more.
Happy Cooking’
Jo
I love my mixer and was hoping to be equally impressed with my new KitchenAid food processor, but it just seems too complicated, and when I need to use it, I don’t have the time to work out which bits go where! Is there a demonstration video or something please?
Hi Tricia,
You will love the processor once you use it.
Yes it has a large selection of bits – i agree. But this was especially done as KItchenAid found through reseach cooks wanted more choice….
Here is a quick run down:
The processor has 3 bowls-
The BIG bowl, which has to be on the base and all times (and then these is two smaller bowls). These bowls which i will simply call medium and small, fit into the BIG bowl.
If you don’t wish to use them don’t – stick with the BIG bowl. Untill it makes more sense.
The blade you will use for all mixing and chopping is called the all purpose blade.
If you want to slice, shred or grate- you will need to use the blade that does this. (there are three large stainless steel flat disc looking blades). The all pupose blade only chops or mixes.
If you want to whisk – you will need to use the blade that does this: and if you want to knead (pizza/ bread) you will need this attachment. (it is white and made of plastic, it does not have stainless steel sharp wings on the side). The processor by the way does great pizza dough!
If you are only doing a small amount say of herbs, or a dressing or maybe a small amount of pesto etc – you use the SMALL bowl (which sits in the BIG bowl) and becasue it is small, it has it’s own small blade. It looks exactly like the big all purpose blade just small for the small bowl.
Many cooks might simply use the BIG bowl and the all pupose blade -for most of their preparation…. for this reason a specially made basic processor without all the other bowls & blades is available – only in white and called the chefs basic (processor).
An example of using all the bowls: Carrot cake (and the recipe is the recipe site at http://www.petermcinnes.com.au )
Place the Medium bowl inside BIG bowl and grate carrot, with shredding disc. Remove disc , medium bowl
Then use the BIG bowl (which is still clean as carrot was in the medium bowl) and you mix the cake batter. …. adding the carrot to combine. Then pour into the cake pan.
Take the SMALL bowl (sits inside the big bowl – and you can leave the big bowl dirty!! wizz up the cream cheese frosting…. for the top of the cake. Another ezample is pizza: large bowl to make dough and knead. While it is prooving, place in the medium bowl (stright into the BIG bowl and yes you can leave the big bowl dirty. grate the cheese into the medium bowl and maybe some other toppings. use the maybe bowl (stright into the dirty BIG bowl) for maybe wizzing up a garlic oil to drizzle over the pizza, or some lovely fresh herbs to scatter over the pizza.
Once you have used the processor trust me you will love it. I hope to do a DVD this year… yes it is needed. The processor has become very popular. It all deoends on the style of recipe and how you like to cook.
I hope i have helped you. You really will like the processor once you have used it. Think of it like a new mobile phone – hard to use until you get the hang if it.
Check out the other recipes on the website – lots for the processor and they are soooooo quick.
Happy Cooking
Jo
Hello Jo,
Was wondering if you would be able to supply me with the ‘Apple Frangipani Pie ‘ recipe that was promo in Sat 21 Aug “HeraldSun” please.
Hi Christine,
Yes absoutely. They are delicious! Please visit http://www.petermcinnes.com.au and go into recipes. Choose gluten free section and scroll through. There are many wonderful GF recipes to choose from.
And I am updating them all the time!
Happy GF Cooking
Jo
Hi Jo, I must be thick or something, because every time I search for something, it says sorry, no such thing. I put in “pizza dough” and it came back saying, no such thing, so I put in pizza, again, no such thing. What is the secret to searching on the web site as I cant be bothered anymore? I don’t understand why I need to find a month or use a particular appliance when all I want to do is search for a particular thing.
hello,
NO you are not thick! I am so pleased to say the website is being upgraded soon and the search engine (as it is called) will be easier to use. BUT the pizza is there…. I popped in pizza (and it came up) and then i also selected ‘dough hook’ and it came up in that catagory too. But i do understand your frustration & appologise for casuing you stress.
The name is gourmet pizza – please try again as it is there and you will find it easy to make.
Please note you can use bread flour for a better result, but you can also use basic plain flour – the bread flour requires less kneading and less proving (as it has more protein).
I hope I have helped you
Jo
Hi Jo
Is there any chance that the Recipes section could have freezing advice added – you know, at which point it could be frozen, if it should not be frozen at all and how long it might stay good for? Freezing things has become a bit of a passion with me now as I live on my own so like to batch cook. Plus, keeping a freezer nearly full is much more cost efficient on electricity (and the same goes for the fridge).
Many thanks.
Lea
Hi leanne, i think that is a brilliant idea… i will put that request to the marketing team. I love to freeze too!
Happy Cooking
JO
Hi Jo. I was advised to contact you by the team at Pete McInnes. I am trying to make my own butter using my KA Food Processor as I have access to fresh organic cream. I used the cream whisk with Himalayan rock salt and it worked beautifully but ended up stripping the cogs on the stem shaft. Which attachment would you recommend?
Hi Jenny,
I would use the KitchenAid standmixer with the whisk attachment. The standmixer has its amazing planetary action which allows the whisk to hit 67 places in the bowl!
you will have butter in a matter of minutes!
Jo
I m having problems doing pizza bases. They stick to the bench and by the tike i have added enough extra flour the result is “floury” and onto the paddle they stick as well and therefore I have to push them offf and as a result the round becomes od shaped (but i clai that is artistic licnece) and I keep getting holes in them when rolling out.
Do you have an idiot proof pizza dough recipe and method?
Thanks in anticipation.
Please try the recips on http://www.petermcinnes.com.au This is a basic good recipe for a goumet family pizza. I would also use bread flour over standard plain flour if possible.
Oil the dough hook before use, this will help stop the sticking. If you have proved the dough before rolling, you should not get any holes.Try the recipe i have suggested and let me know how you go.
Happy Cooking
Jo
Hi Jo,
By any chance do you have a recipe for a homestyle italian shortbread biscuit? My nonna used to make them using quite a few eggs and olive oil and then giving them a lemon glaze while still hot. Unfortunately I was too young when she passed away and she took the recipe with her. I’d love to make them for my family. Thanks, Lidia
Hi Lidia. Oh that is so sad you do not have your wonderful Nonna’s recipe! No i am afraid i do not have anything like you are asking for and i have also had a look over many of my reference books. Are you a member of the KitchenAid down under forum? maybe one of the members has a Nonna with a similar recipe?
Please go to http://www.petermcinnes.com.au and check it out.
I can however say your KitchenAid standmixer or food processor will do a fabulous job of making any biscuit!
Happy Cooking
Jo
I have a Kitchen aid food processor can I mix cakes in it. So I don’t have to buy a mixer.
Hi Shelley,
yes you can make cakes in the processor – but it for ‘quick’ mix or one bowl style cakes. The chopping / mixing action of the processor will not ‘aerate’ the cake, but it does make a good quick mix style cake.
The standmixer has a plentary action that reaches 67 places in the mixing biowl, which gives cakes the most amazing texture.
The two applainces are interchangable but the result does vary dramatically.
Thank you for your question,
Jo
I have read a previous explanation = yeast is fresh, measured corectly – using plain flour with bread improver – rising well during proving maybe over mixing? The last one was a bit sticky to touch ? What do you think – hope this narrows it down! Thanks Andrea
Your previous comment on bread to an earlier question:
I think it all comes down to mixing or over mixing!
Bread: please check you are using the correct flour, yeast etc and the yeast is fresh? Please ensure you have weighed & meaured correctly. Are you using plain flour with bread impover or a high protein bread flour (this will always give a superior result). Sounds like the dough is not rising (yeast)? Maybe the yeast was killed off (too hot during proving) or too much salt or water too hot? Did it rise well during proving?
Hello again,
Thanks for the extra info… suggest you try bread flour. It reaslly mskes a huge difference and produces ‘as good as the shop’ results! Failing this you can YES use plain flour and pop in some btread improver (but the high protein strong flour wins out)!
Over mixing – no beacuase you need the kneading and mixing to develope the gluten.
Sticky to touch – dough too wet, add a touch more flour.
Good luck… your kitchenand house wou;d be smelling wonderful on these cold winter days.
Happy Cooking
Jo
Thanks Jo – Ive moved on to sour dough will see if that works out better – sounds like I just need to tweek it a bit – Thanks for the advice will keep you updated! Yes it smells divine!
Kind Regards
Andrea
Hi Joe,
I have a brand new KA Mixer and Im so happy! Its wonderful! Just a quick question on bread – have made 3 to date and all of them have been a bit “gluggie” in the middle can you please help me ? I have tapped on the bottom and they sound right but when I cut in “gluggie” Thanks Andrea
Hi Andrea,
Hmmmm, please reduce the liquid content just a little, (maybe the dough is too wet), bake bread in a slightly larger tin or if free form – shaped by hand and not in a tin, make a little thinner. Also bake in the lower thrid of the oven.
Making bread is very much a ‘feeling’ thing…. the dough could be a little wet, the positioning in the oven too high, or the temp a little high. I also prefer heavy weight, strong tins. Purchse ‘better’ quality tins from a specialty store = you will notice the difference.
Delighted you love your mixer…
Happy cooking
JO
Hi Jo,
I recently saw you on TVSN where you were demonstrating the pasta roller/cutter.
Do you have a pasta recipe that does not use egg?
My husband cannot eat egg and the pasta I buy in the supermarket does not have egg in it.
With thanks,
Toni
Hi Toni,
Yes, you can definately make egg free pasta. Initially it might be a little harder to master, but after a couple of practices it is easy. The texture may feel harder and a little difficult to roll, but keep going.
The basic recipe is
300g semoliona flour
good pinch salt
125 – 150mls warm water
Make in the same way as egg pasta and knead on a low spread in the stand mixer, using the dough hook until the dough is soft. Allow to rest at least 20 minutes before rolling.
Semolina is a course wheat flour, available at the supermarket and good food stores.
Happy cooking
Jo
Hi Jo, Love to watch u on tvsn. I was hoping I could get tour receipe for your brown sugar pavlova.It looks so yummy. I love my new kitchenaide mixer.
Best wishes
Jan
Hi jan,
After all I can post this to you – sorry for the delay. For TVSN I made the meringues big… but you can make them any size you like. The recipes and many many other are on http://www.petermcinnes.com.au
Thank you for your comment
Jo
Petite Sugar Meringues
A little twist to a traditional favourite. Made with brown sugar, these have a crisp outside with a glorious chewy inside.
Ingredients:
Cornflour, for dusting
4 egg whites
1/3 cup caster sugar
¾ cup brown sugar, lightly packed
½ tsp cornflour, extra
1/2 tsp white vinegar
2 tsp vanilla extract
double cream, for serving
fresh berries, for serving
icing sugar, for dusting
Method:
Preheat oven to 150°C (130°C fan forced). Line two baking trays with baking paper and sift heavily with cornflour.
Attach the wire whisk and mixing bowl to the standmixer. Add the egg whites to the bowl.
Turn to speed 6 and mix 30 seconds or until soft peaks form. Increase speed to 8 and gradually add in the caster sugar, about 2 tbsp at a time. Continue the mixing and adding the sugar until all the white and brown sugars are added and a thick and very smooth meringue results. Two or three times during the mixing, turn off the mixer and wipe down the side of the bowl with a spatula.
Reduce to speed 1, add extra cornflour, vinegar and vanilla extract and mix until just combined.
Dollop small tablespoon amounts onto the prepared trays. Wipe around the edge of each meringue with a flat bladed knife or small pallet knife to give a high straight edge.
Bake in the oven on the centre shelf for 30 minutes, or until crisp. Turn off the oven and allow to cool completely with the door ajar.
Top each meringue with double cream and fresh berries. Dust with icing sugar and serve immediately.
hi jo
watched you on tvsn today,and absolutely loved it. you made a gluten free orange cake with a nut meal, i have checked on peter mcinnes website and cant find the recipe,can you please forward this to me. I am like many ot the girls who have emailed you my husband also bought me my cream ka (arent we lucky). Really love your recipes, and its nice to know that i am not the only one who gets messy in the kitchen.
Thankyou so much Sue.
Hi Sue,
Sorry you couldn’t find the recipe. The website is having a couple of issues with the ‘search engine’- but a lovley new one will be up soon.
The cake is called Orange & Almond Cake. Yes it is there, but came up under the gluten free catagory. The recipe uses the flat beater, wire whisk and food processor (or rotary slicer shredder to puree the oranges and or chop the nuts)
Here is it and thank you for your comments. It has a stunning texture!
Happy Cooking.
Orange & Almond Cake
A delicious gluten free cake complete with a moist, slightly tart flavour & sponge like texture.
Ingredients:
2 large oranges*
300g blanched almonds
6 eggs
220g (1 cup) castor sugar
2 tsp vanilla extract
2 tsp baking powder
Icing sugar, to dust
Method:
Place the whole oranges into a medium sized saucepan, cover with water and bring to the boil. Simmer partially covered for 1 hour, or until oranges are very tender. (Top up with extra water as needed.) Remove the oranges from the water, cut into quarters and set aside.
Attach the all purpose blade into the (large) work bowl of the food processor, then pulse the oranges to finely chopped pulp.
Preheat the oven to 180 ° a C (160o C for fan forced oven). Grease and line the base and sides of a 22cm spring form pan with baking paper.
Attach the mini blade into the mini bowl of the food processor. Add the almonds and pulse to a fine textured meal.
Attach the flat beater to the stand mixer. Place the eggs, sugar and vanilla into the mixing bowl. Beat on speed 1 for 30 seconds, or until combined. Increase to speed 6 and beat for 7 minutes, or until the mixture is very thick and creamy.
Add the almond meal, baking powder and orange pulp to the thick egg mixture. Beat on speed 1 for 30 seconds, or until mixture is combined ¡V do not over mix.
Pour batter into the prepared pan. (The batter will come to the top of the pan.) Bake on the centre shelf of the oven for 1 hour, or until the cake is firm to touch.
Cool in the pan for 10 minutes before removing the sides of the spring form pan. Allow to cool completely before removing the baking paper.
Dust heavily with icing sugar and serve with double thickened cream.
Tips:
�Valencia oranges will produce the sweetest cake.
�Do not over mix or the cake may become tough.
�Cake keeps well for up to 3 days.
Hello, I was watching you today on TV and you mentioned a recipe for gluten-free pizza base. But I can’t locate it on this or the Peter McInnes website. AND YES I am the proud owner of a Kitchen Aid mixer and a food processor!
Hello,
Yes I did mention a gluten free pizza dough – but it not a ‘official’ KitchenAid recipe (meaning it is not on the website). But i am happy to share it with you. You will find gluten free pasta, pastry and cakes on the website.
400g plain gluten free flour (Vitarium brand is very good)
50g soy flour
1 tbsp dried yeast
1/4 tsp castor sugar
250mls luke warm water
1-2 tbsp olive oil
Combine all the dry ingredients in the mixing bowl. Attach the flat beater and turn to speed 2 and mix until combined.
Add the water and oil and mix until mixture just comes together. Change to dough hook and knead for 1-2 minutes or until mixture forms a smlloth ball.
If sticky dust with a little exrtra flour.
Place into a lightly greased mixing bowl, cover and place in a warm place until doubled in size. Punch down and hand mix until smooth.
Preheat oven to very hot 250 C. Dicide thedough into two, and roll out to 2 x thin large
bases.
Bake 5 minutes or until just firm. Cool and top with your favourite toppings, (an bakr fpr a futher 5-8 minutes) or bases can be refirgerated or frozen at this stage.
I find it a much better result if you bake until firm then top with the cheese and toppings.
Enjoy
Jo
Hi Jo
I have recently purchased a KA mixer & have tried out sponge, bread & pav. Sponge is beautiful (the recipe from you).
My bread is coming out heavy (crusty white recipe).
My pav is collapsing from the shell & flattening (snow pav recipe)
Any help would be greatly appreciated.
Trina
Hi Trina,
I think it all comes down to mixing or over mixing!
Bread: please check you are using the correct flour, yeast etc and the yeast is fresh? Please ensure you have weighed & meaured correctly. Are you using plain flour with bread impover or a high protein bread flour (this will always give a superior result). Sounds like the dough is not rising (yeast)? Maybe the yeast was killed off (too hot during proving) or too much salt or water too hot? Did it rise well during proving?
Pav: this one is either undermixing or overmixing. Was the merigue before you spread onto the baking slide very very thick & white and glossy and holding it shape on the wire whisk? Or is your oven a nice solid calm heat (i do not recommend fan forced or a gas oven, as these can complicate the result) if you have either of these it is another set of circumstances – yes we can solve it if it is the case.
But mostly this is too much mixing and or too quicker baking and then removing from the oven before completely cool and dry. Did you leave the door ajar during cooling? another simply answer are eggs – they must be super fresh to be stable.
I have many questions for you – don’t I? But we will solve it – I promise. So please the sponge was great!!!
The result you see (my image with the recipe) is taken as it is a photograghy – no tricks – the recipes are also tripple tested. So if i get that result – so will you.
Keep in touch
JO
Thanks so much for such a quick & detailed response!
bread: I will try the different flour. Everything else seems to do as it is supposed to until I cut it open. It’s just a bit dense & doughy. My husband loves fresh bread but doesn’t like this much. It is something I really want to perfect. I love the smell too!! can i use wholemeal flour instead?
Pav: I tried a bought (egg) pav to see if it would work & it did (apart form the ingredients being off or something & very smelly). The only thing I did differently was not even open the door a crack. Mum came over & looked at both & said that all pavs will pull away form the shell & mine looked fine (the snow pav). I think i spread it out too much to begin with. Once i dressed it up it looked magnificent -& tasted it too…mum was the pav queen but she wants this recipe now!!! Our Norwegian visitors loved it!!!
I will keep trying to get it perfect & let you know how the next bread goes!
thankyou so much again
Trina
Hi Jo, I spoke to you a week ago about my problems making cakes in the Artisan mixer.
I’m still experiencing difficulties and making very dense, heavy cakes that seem to take much longer to brown than usual. I also find that the eggs don’t mix in well and I’m scraping the bowl while trying to mix the butter and sugar. I’ve put hot water in the bowl before mixing. and tried every thing I can think of.
It’s stopping me from using the mixer.
Hello Susan,
Firstly, I have to thank you for such great instructions and such a beautful lemon cake to make. I am delighted to say my result is really good. This means it is all in the mixing. ( and we can fix that).
So I am going to send you a personal email of explanations and step by step images of my testing & result, but also write my next blog on ask jo about this whole topic.
Can I please share your delcious recipe with all the readers of ask jo? – we will call it Mrs. Eriksons Lemon Tea Cake…. you must receive credit for this cake – its texture is fabulous.
I would also love to ask readers to make it and send in their response too. I will email you tonight with the result and begin the blog (if you approve).
Don’t worry you will be producing your own wonderfu; cakes again very soon
It is the mixing or weighing or ????? i will solve it with you.
Jo
Hi Jo,
I am trying to procure “xanthan gum” which is in your chocolate brownie recipe. I’m having difficulty finding it. Could you suggest where I could purchase this item?
Hi Gabrielle,
Xanthan gum is used to add structure to gluten free recipes. It is normally sold in the healthfood section of the supermarket or at health food stores.
For the brownies you can leave it out – they will just be softer and in this case it is O.K. But for other any other gluten free recipe it is a must- particually for bread, scones, pasta etc. I have used it three times today in a variety of baked goods.
The brownies are truely delicious!Once tried they will become a favourite.
Happy cooking
Jo
Hi Jo
What a fantastic site!
I have a KA mixer and trying to figure out what attachment to get so as to make nut butters.
I have read the various postings about the grinder attachment where you say it can grind ” some nuts” but on a different post you say that the grinder can’t do nuts because of their size and the amount of oil.
Could you please tell me what attachment I can use to make peanut (and almond, cashew, etc) butter?
Thank you.
Danae
Hi Danae,
thank you for your lovely comment! I am also thrilled you are getting lots of great info some the site. Nut butters – yes I wish it was more cut and dried then it is.
The food grinder has a large plastic ‘worm’ – for want of a better term in side the workings. This ‘worm’ turns and pushes the nuts along into the sectiion which grinds 9thgis section is metal and grind the food into a very small particle. Nuts seem to get stock inside this worm and cause the attrachment to jam. If nuts do get through alng the wrom – they do grind down with persistence but the result is not good because nuts are too oily.
I also find it slow going and not a good result. I therefore do NOT recommend the food grinder for nuts. I use the grinder for spices and grain base mixes ie lentil flour.
The rotary shredder slicer attachment has a series of drums of various sizes. I use the ‘fine’ drum to make my own almond, hazelnut or macadmeal meal. This attachment will not grind small enough for a butter. But does fabulous fine grating.
Th KitchenAid food processor has 3 various bowls. I make nut butter in the small bowl adding extra oil (extra almond oil if processoessing almonds, peanut oil for peanuts etc) to help facilitate the mixing. The result is a little chunkier than a commercial nut butter but delicious!
I hope I have answered your questions.
Happy cooking
Jo
Hi Jo
Thank you for such a quick and comprehensive answer. I think I might stick with the health food store for fresh nut butters!
I have been a bit overwhelmed by the KA mixer to date so am keen to read your blog and build up my confidence.
Kind regards
Danae
Hello again.
Maybe join the KitchenAid forum – lots to share and many who would love to help you along.
Happy Cooking
Jo
Your site is not the easiest site to navigate. In search, I put salads using food processor and it came up with nothing. Then I put coleslaw in the search engine and it came up with the mandoline and the shredder. Where can I go to find how to use the processor to make coleslaw? Is there an easier way to search?
Regards,
Vyonne
Oh dear – sorry this has been difficult for you. I have just put in the words food processor under the title asking which applaince or attachment. There are 30 recipes in that particular catagory for the processor.
I do however completely appologise for mis leading you… the colesalw recipe i was thinking of, actually is made with an attachment for the KitchenAid Standmixer. It is called Summer Coleslaw and uses the rotary shedder slicer attachment. It can however be just as easily made with the processor… using the thick slicing blade or shredding blade.
The standmixer with its various attachments at times is like a food processor. Many customers that have a standmixer prefer to purchase attachments for the shredding, slicing, puree etc needs rather than purchase a food processor. It really depends on your preference. I am not sure if you have a standmixer.
You can also call the customer service number on 1800 990 990 and chat with the lovely staff. The girls can discuss the benefits of either appliance.
The website is being upgraded soon, as yes at times it does not seach easily and seems confusing. I am also very pleased it will be easier. There are over 200 recipes under many listings and catorgories.
You can also look on the front page of the website for the next instore demonstartions in your area…. they vary from state to state appliance being demonstrated.
Another option is to watch me on TVSN – the next segment is on Monday 28th June at 1.30 pm. I will be cooking between the Processor & Standmixer.
Jo
Hi Jo,
I am in the process of buying a Kitchen Aid food processor and I was told that I needed to buy the julienne slicer as an extra to make coleslaw. I was surprised that this was an additional purchase as I thought julienning vegetables would have been the main thing about a food processor and it should have been included? Can you confirm this please?
Regards,
Vyonne
Hello,
The food processor has a wondeeful selection of blades (in beautifully crafted stainless steel). The standard box set that comes with the processor has three discs – one for thin slicing, one for thick slicing and a course shredding disc. I use these for many mnay slicing & shredding recipes and a terrific coleslaw.
The additional accessories pack contains wonderful extra discs allowing you to further slice,further shred, julienne, crush ice, cut french fries- I must say i like this particular disc)etc etc. Most people are more than happy with the standard discs and use these constantly.
Please have a look at my recipes on http://www.petermcinnes.com.au There are lots with the food processor – i think you might enjoy them.
I hope i have answered your question.
Happy Cooking
Jo
Hi Jo, I have been seriously thinking about my next mixer (present Kenwood 40 years old and sounding a little sick) as I do a fair bit of baking and am very interested in a Kitchenaid. Can you let me know the difference between the K5 deluxe and the ks150 (or something like that) One looks like the bowl iss clamped onto a couple of arms and the other sits on the base of the unit. Why is it so and what are their differences?
Thank you for taking the time to read this, Regards Nevia
Hi Nevia,
There are indeed two models. One is called a K5 – this model is slightly bigger in wattage but the main feture is the attachments are much larger (therfore you can make larger quantities)and the bowl lifts with a lever. This model is very suited to heavy duty work- if you plan to make a lot of bread or pasta this is a great choice. Many Chefs and commercial cooks often prefer this model.
The KSM 150 model is also available in a winder range of colours.
You will LOVE your mixer, once you choose ‘her’!
Happy Cooking
Jo
The other model (KSM 150) is a little smller in size and capacity. This model has a ’tilt’ head which moves up and down. The other consideration is the design of your kitchen? Some over head benches are lower and the head is too high when tilted and may hit the cupboard. This is rare but i nhave heard customers mention this.
I use both models (nearly every day) and find them both wonderful.
Hi Jo
I have just spoken to Katie from Peter McInnes Pty Ltd who requested that I contact you. I have just purchased an Artisan Food Processor and have been extremely disappointed with the perfomance of the machine when I attempted to make 2 x recipies.
The first recipie was peanut butter and the machine worked well in making the peanuts into a smooth paste, however, I could still crunch on the sugar granules.
The 2nd recipie was to make balls from dates which I had soaked prior to blending. Unfortunately, they did not blend at all but just kept going round and round. Even using the pulse achieved nothing.
I also noticed that even after using the machine for only several minutes on and off, the motor remained very warm – hot to touch even after about 20 minutes.
I appreciate your assistance.
Best regards
Lisa Jayatilaka
0412244866
Hi lisa,
I am sorry you are thus far not happy with the processor.
I will list all my tips here but following these instructions if you are still unsure – let me know and i will call you and chat it through.
I think the problems you are having could be around the large or small bowl. I find the small bowl is much more suited to finer processing.
As an example this is the bowl I use for curry paste mixtures, pesto etc. try the smal bowl for the nuts i think you will have a better result… and may need to add additional oil (just ba little). You can also try adding the food through the small food chute as the motor is running. I prefer this method often depending on what foods i am processing.
Without a little oil / water etc the spices and herbs simply do not grind as the applaince is a processor and chops the mixture. It is not an actual food grinder that forces the mixture through moving plates. I am not sure a processor can make peanut butter? Have you made peanut butter or date balls previously in a food processor?
Processors are excellent for chopping, quick mixing, slicing, shredding, chop mixing which is great for mixtures such as pastry and kneading dough (using the white plastic blade) It also produces a good quick mix cake and chops meat / chicken / fish etc for meatballs & meatloaf.
The KitchenAid mixer is very powerful and turns at 1700 RPM and is a strong syudy semi commercail quality.
I hope have helped you. Please let me know.
Jo
Hi Jo would love to catch up
Love carol xxxxx
hello,
will be in touch soon
jo
Hello Jo!! I am Eugenio the KA Manager from Mexico!! its been a while since I saw you in Greenville and just wanted to say hi and let you know that I will do your Homestyle Vanilla Ice Cream tomorrow!! just bought a nice set of vanilla beans from Oaxaca (as you know Vanilla is one of Mexicos contributions to the world) so I cant wait to see how it comes out!! saw your video on youtube too!!! really nice.. anyways say hi to all the australia team. Best regards!
Hi Eugenio,
How fabulous to hear from you. it was such a quick trip tp Ohio. But it still stands in my heart as the best time ever! I have loved KitchenAid for so many years and have dreamed of visiting the factory (yes i really have). So for me a trip i will nover forget and i hope to go back again some day.
Thank you for your nice comment about the video and yes I bet your ice cream will be absolutely delicious with the amazing vanilla beans. I am not sure how your ingredients differ to ours? But the sucess and creamy consistency of home made ice cream depends on the fat content of the milk & cream and the balance with the sugar (all of this contributes to eliminate ice crystal formation). A recipe booklet comes with the ice cream bowl but the recipes are unsuccessful for the Australian market as our ingredients (and measurements) differ so much.
Please stay in touch and let me know how your recipes are coming along.
Regards to you
Happy Cooking
Jo
Hallo Jo, Whenever a recipe contaning yeast mentions to rest the dough in a warm place, I am at a loss as to where to put it! I have no airing cupboard (as someone suggested) and have ducted heating which is no good because of the draught. Someone else suggested leaving it in the car!! Can you help please?
Hello,
I have such funny stories around ‘warm places’ for yeast dough …my best is the covered / sealed bowl being ‘tucked’ into a clean (and not used) bed with the electric blanket on 2 (as the house was without heating and the wood fired stove had not yet been lit)! but it worked a treat and the brioche was sensational.
Make sure the bowl is well covered (either plastic wrap, oil or a KitchenAid lid – if you have one). This covering will help to create warmth and protect objects falling in.
Warm places: wrap bowl in a bath towel (to protect from the draught) abd yes place on the ducted vent.
If the kitchen is a smaller room the bowl can sit on the bench.
In the laundry if the drier is going (works really well)
Beside the window on a ledge… the sun if very warm through glass
Out on the table (back yard) on a sunny day – if drafty wrap in a towl – just has to be a little sunny and not raining!
Yes, I have popped the sealed bowl into the frount seat of the car, but take care not to kill the yeast – the car gets very warm
Finally, in the kitchen near the stove if the oven is on. On cold days i can even pop the bowl on a small stool right in front of the oven
Proving can take uptp 1 1/2 hours – the slower the better. the econd proove (after you have punched the bread down and then reshaped or placed into a tin… this next proove and rise really gives the bread the texture you want.
I also have a convection microwave which is in a seperate small room (like a butlers pantry) it gets warm very quickly when the convection cycle is on – so perfect for prooving
Good Luck it is fun and not difficult at all once you find the warm spot for prooving.
Happy baking
Jo
Hi Jo, I’m wondering what the best attachments would be to function in a similar way to a blender and a food processor. Would it be the rotor slicer/shredder, the food grinder/mincer and the fruit/vegetable strainer? I have a stand mixer and both my blender and food processor have just died so before going out and buying 2 new appliances I thought it was worth looking into the attachments and what they can do for me. The things I’d like to be able to do are blending up soups, and making breadcrumbs and crushing biscuits for cheesecake bases, etc. If you could give me some advice that’d be great.
Thanks
Susan
Hi Susan,
Your question is a very popular one, I am regularly asked which appliance is the best or best suited. It is not a cut & dried answer.
The attachments for the standmixer are terrific and as you understand, they all have different roles. The rotary shredder slicer with various drums is just fabulous. I use my daily and find it super quick and easy. The food grinder is for obviously mincing of meats, chicken, seafood – but also will mince / kind of grate firm cheese and cooked or raw fuiits and vegetables. You can also grind up biscuits – say for a base of a cheesecake. But keep in mind the shape when grinding / mincing in this attachment will be ‘in spirals’ – like mince. The strainer is really best for seperating the skin, pulp and seeds from the flesh of cooked or very soft fruits & vegetables…..
A food processor will process / chop meat to a fine paste – not formally ‘mince’ it. The processor will also process or chop a soup to a puree. The slicing and grating action is also very good and of course you can process and chop biscuits for a cheesecake base. The processor holds a large amount , but once the bowl is full you need to empty it and then continue. The attachments on the stand mixer are free flowing so there is less stop and starting for larger quantities. The processor has three bowls – very handy for small amounts and three step recipes (ie carrot cake – blend the batter in the large bowl, the grating of the carrot in the medium bowl and the cream cheese frosting in the smaller bowl).
A blender is senational for blending drinks, cocktails and soups and of course it will crush ice.
I find i like the attachments on the standmixer very much and use them often, but then again I use the food processor regularly too. The main use for the blender is my general life is for smoothies and ice.
Most people seem to purchase the standmixer then add the odd attachment and often the processor.
I hope i have helped you and not confused you further.
Happy Cooking
Jo
Hi Jo, thanks for your advice regarding the attachment to use for the cheesecake, it was fabulous and the first time we ate an entire cake following a big italian lunch. I hope to come past and say hello at the Good Food and Wine Show as my husband will be there at the Genovese Coffee stand.
Cheers,
Lidia
Hi Jo, just a quick question as i am the new owner of an artisan stand mixer and just wondering whether it is worth buying a 3lt bowl or another 4.8lt bowl , which one do you use more , thanks await your advice
H,
A second bowl is essentail! Goodness it is handy to have one on hand and the size is really up to you. The attachments them selves are desighed to do within 1 mm of the bottom of the bowl – even the big 4.8 litre bowl. This means you can happily cream 50g butter with 2 tbsp sugar or whisk 1 egg yolk with a little sugar… it doesn’t look like much in that huge bowl but the attachment will do it. The 3 litre bowl doesn’t in any way work differently it simply holds less and maybe makes us feel better using small amounts like 1 egg yolk with a little sugar!’ The 3 litre bowl is cute and compact. I have an extra 4.8 litre and the extra 3 litre – often i am using them all!
Happy Cooking
Jo
Thankyou very much Jo, no doubt will be in touch again
Hi Jo,
I was just wondering if kitchenaid mixers are going to be for sale or at least on display at the Good Food Show in Melbourne this weekend. I am from country Vic and the shops that stock them are great but I really want to see more colors than red, white, cream and black. Would really like to see cinnamon and caviar. Also, are you demo-ing the mixer at the show? I appreciate your response.
Helen
Hi Helen,
Yes to all your questions! KitchenAid will be at Good Food. You can see me presenting at 1.30 pm each day on the Melbourne Markets Stand(D2), also through out the say other chefs on the staad will be using the stand mixer or procesor as required in their recipes.
Sadly cinnamon or cavier will not be on the markets stand with me (from my memory i think we are using apple green, yellow pepper & candy) but Matchbox (home ware stores ) also have a stand and they may have other colours to view…..
Please come and say hello – i will be more than happy to give you a quick over view of the mixer.
Enjoy Good Food – it is a fabulous food show
Happy Cooking
Jo
Hi Jo, my husband recently recently surprised me with a KitchenAid mixer and blender- red of course on the arrival of our beautiful baby girl Valentina.
As I love making cakes, I want to make a baked italian cheese cake this weekend- it has marsala soaked fruit, 750 gr philly cheese and sour cream, eggs etc. It bakes for 1 hr. Do you suggest I use the flatbeater or whisk?
Thank you, can’t wait to use it.
Lidia
Oh how lovely – tripple congrats to you… a beautiful little girl and then two beautiful appliances!
The flat beater is the answer. This attachment is like a wooden spoon. The whisk is for egg white and cream only…. the cream cheese is too thick for it. The mixer will whip up your deleicous cheesecake beautifully.’
Tip: don’t Over mix the cream cheese and make sure it is a room temp before beating…. with overbeating it can become tough as you develop the protein it it… this means the cheesecake can crack on cooking!
Good luck – you will love using the mixer
Happy cooking
jo
Thanks very much for your prompt reply and great advice Jo. I will let you know how my first cheeesecake using the artisan mixer turns out. Regards, Lidia
Hello,
Help… i can’t decide on a kitchen aid colour!!! Almond, pearl metalic or cinnamon….
yes, this is the question… they are all so beautiful. let me see almond cream is beautiful and classic, pearl metaliic looks very smart and cinnamon is a rich wartm colour. really depends on your kitchen and favourite colours. I myself love red, tangarine and magestic yellow!
happy cooking anyway with which ever colour you choose!
Jo
Hi Jo,
My partner bought it for me from kitchenweardirect.com.au and he bought the attachment from amazon.
I think, now that I’ve read a bit more information, I need a converter for it? Unfortunately they don’t ship to Australia
Kat
Hi Katrina,
Yes, as i thought you have an American ice cream attachment and will need another drive shaft & dasher. These can be easily ordered from a local retailer.
please call the cusomer service number (Peter mcInnes) 1800 990 990 and ask for customer service. The girls will give you the details of local retailers or repairs.
Good luck – once you have the correct Australian parts for the ice cream bowl you will be wiping up batches constantly
Jo
Thanks so much for your help Jo!!
Hi Jo,
I’m having a bit of an issue with the ice cream attachment for my Kitchenaid 5KSM150PS – it’s got a round thing on the on the beater shaft that is preventing me from attaching the drive-assembly to it…..help?! Thank you!!
Katrina
Hi katrina,
Coold you please let me know where you purchased your ice cream bowl from? I am thinking it is a American model – it will not fit on the Australian standmixer.
Please let know and i will asssit you with the next step.
Jo
Hi Jo,
I have purchased the Kitchenaid mixer in the beautiful Candy Apple colour & I am now wanting to purchase the matching blender. Does kitchenaids new blender in the colour Red with chrome touch pad match this mixer, as I have been told that it does not match. That the colours are extremely different the Candy Apple is a matalic Red paint & the Red on the new blender is a flat red colour. If they dont match could you please find out if they intend to make the new blender in the Candy Apple colour in the future as this is the colour a truly love & want to match with my mixer. Many thanks Regards, Angie
Hi Angie,
The beautiful Candy apple colour was created in celebration and for the purpose of the 90th anniversary of KitchenAid. Only a standmixer was created as its the standmixer that was celebrating its bithday. So I am sorry there will NOT ever be a processor or blender in this colour.
Many people use this individual colour as a feature in their kitchen and choose a blender in almond cream, black or metalic silver as they compliment Candy very nicely.
The new blender is sensational with fabulous power and yes a great touch pad – I love using it.
Happy Cooking
Jo
hi Jo,
saw you are the glutenfreefoodshow, and you did a glten free pasta recipe, i have gone onto the glutenfreefoodshow and all the recipes you made are listed but when i try to open the pasta recipe it keeps coming up with the brownie recipe, i would dearly love the recipe
hi karyn,
gee thats weird! i just checked it and its fine? but thought you might appreciate me posting the recipe for you. so see bwloe.
enjoy – i am making rag pasta tonight with a wild mushroom, thyme & smoked bacon sauce – - yumo
P>S the brownies are sensational too!!
Gluten free fettucine
So good is the texture of the pasta you will NOT believe it is GLUTEN FREE. The dough is only folded once and rolled through a couple of times but the result is fabulous.
Ingredients:
160g potato flour
85g fine rice flour
85g tapioca flour
2tsp xanthan gum
½ tsp salt
4 large eggs
2tsp – 1tbsp olive oil
2tsp cold water
fine rice flour, extra, for rolling & cutting
To serve:
50g butter
150g parmesan cheese, coarsely grated
1 cup chopped fresh parsley, basil and chives
freshly ground salt and black peppercorns
Method:
Attach the flat beater to the standmixer. Place the flours, gum and salt into mixing bowl. Mix on speed 1 until well combined. Add eggs, oil and water, mix lightly until mixture comes together. Change to dough hook, knead on speed 2 for 4 minutes or until soft and smooth. Wrap in plastic wrap and stand 10 minutes, this helps prevent the dough from being sticky.
Attach pasta roller and lightly flour with the extra flour. Cut dough into 4 thick slices. Press out lightly with your finger tips to flatten. Turn to speed 4, add the dough through setting no. 1 and roll (be gentle as dough is soft in texture). Fold dough in half lengthwise and place back into roller with the WIDEST edge going into the roller (this will give you a wide pasta sheet).*
Put through the roller again (do not fold in half any more). Change roller to no.2 and roll pasta sheet through once more.
Place on a floured surface and repeat with the remaining dough.
Initially cut the pasta by hand, as desired. After a little experience, attach the fettucine cutter and dust with extra flour. Feed through each pasta sheet and place cut fettucine onto a floured surface.
Cook fettucine in a large pot of boiling water for about 3 minutes, drain well. Return to the saucepan. Toss the hot pasta with butter, parmesan and herbs. Season to taste and serve immediately.
* Be patient with the dough mixture. If the dough is too wet, add a little more flour; if the dough is too dry, add a little more water.
Tips:
Being gluten free this pasta needs to be handled gently.
Hi Jo, I think i left something out of the Coconut Butter Recipe, so thought I would send it again.
Directions:
1. If you start with a Young Coconut. Cut off the top till you get a hole. Drink or make a shake from the Coconut Water. Scoop out the Coconut Flesh with a sturdy ice-cream scoop which has a narrow neck.
2. Place the Coconut Flesh into the juicer till you get shredds. (Perhaps the Strainer Attachment?)
3. Spread the Shredded Coconut out on a cookie sheet, and toast in an oven at 150 degrees until the Coconut is a light caramel in colour, and your home smells sweetish with it.
4. While it’s still hot, remove it from the oven and put it back in the Juicer (Perhaps the Strainer Attachment?).
5. Pass it through 3 times.
6. It’s done. You should now have Coconut Butter.
7. Store it in a sealed container in the ‘fridge. Eat it all soon. Coconut is mostly oil, and goes rancid quickly. It should last 3-6 months.
1. If you start with a Furry Older Coconut. With the tip of a sharp, thin knife or skewer, probe the three “eyes” at the top of the Coconut until you find the thin-shelled one that pierces easily; this is where the Coconut would sprout a new plant from. Pierce the eye, and gouge it out.
2. You can either drink the water from the inside of the Coconut or make a Coconut Shake if you add a vanilla bean & blend it up in the blender. If the Coconut Water is rancid, shake it out into the sink instead. You might want to consider starting over again with a Coconut that is still fresh.
3. Once that’s all sorted out, crack the Coconut. This part may be messy.
4. Collect the bits of Coconut Shell with the meat sticking to them. Use a blunt knife such as a breakfast knife to gouge the meat out. Be careful.
5. Discard the shell pieces.
6. Remove the dark brown rind from the Coconut meats by rubbing the rind against the fine side of a grater.
7. Grate the Coconut. You can toss it into the blender and watch the pieces swirl around until it resembles shredded coconut.
8. Spread the grated Coconut out on a cookie sheet, and toast in an oven at 150 degrees until the coconut is a light caramel in colour, and your home smells sweetish with it.
9. While it’s still hot, remove it from the oven and put it back in the blender. Puree. If it appears to need more moisture, you may add a bit of the oil.
10. It’s done. Store it in a sealed container in the ‘fridge. Eat it all soon. Coconut is mostly oil, and goes rancid quickly. It should last 3-6 months.
I hope you can help me.
Thanks Jo.
Sheryl
hello again,
i have never made coconut butter. but thinking about the softness and composition of the fresh flesh i still feel the rotary shredder (with fine drum) or the food grinder could be the best options? the food processor using the small bowl could be another.
the strainer is only used for pulp soft fruits and vegies such as totmatoes, raspberries, kiwi fruit, roasted apples etc (foods that go to liquid or puree).
I do not think the roasted coconut or any coconut is suitable for the strainer.
I hope this helps.
Hello Jo,
I am going to attempt to make pasta for the first time. The recipe I have found calls for “all-purpose flour”. Is this plain flour or is it a special flour? Keeping my fingers crossed that it will turn out as my 15year old grand-son would eat pasta seven days a week. He says no one can make lasagna like his gran so I have a reputation to live up to.
Kind regards,
Denise.
hellp desine,
your a lovely gran.
pasta is simple and yes it is best if you use a high protein flour or hard wheat flour (can be called bread flour) but otherwise a normal good quality plain flour will do it.
do you have a kitchenaid standmixer? beacause this makes it within minutes. please have a look for a recipe on the peter mcinnes web site. (www.petermcinnes.com.au)
i am sure you will enjoy them and they are very simple and delicious!
fresh pasta cooks in just 3 minutes and has the most wonderful soft texture – your grandsome will love it.
happy cooking
jo
Just wanted to say thank you for spending time with me late this arvo at the gluten free expo. I know you must have had a long long day but I really appreciate the tips. And also wanted to thank you for the kitchen gadgets – the whisk, shears etc!!!! Totally totally unexpected! I really appreciate your generosity – and the quality in even those simple things is fantastic. Thank you ! My girl and I will ensure they get a lot of cooking LOVE!
And Jo – just for smiles – I’ve blogged our kitchen renovations … in our final pic the cinnamon kitchen aid is proudly in place for the world to see …
http://findingthecalminthechaos.blogspot.com/2010/04/done-finally-and-i-love-it.html
Now just to go choose which of those accessories we discussed fit in this weeks budget!
Thank you!
Katharine (yep – the one from Warwick)
Hi katherine,
what a lovely email and i am so delighted you love the culinary gadets. your cinnamon mixer is beautiful too.
check out the recipes at http://www.petermcinnes.com.au – there are hundreds you will like! I am not sure if i mentioned you can subscribe to a free newsletter and get three free recipes each month too. the forum is also very popular – its all on the website.
happy cooing and i am so pleased you enjoyed the gluten free show
jo
Jo,
I made the lemon tart with hazelnut pastry and it was lovely – althought the pastry was quiet hard to work with as it kept breaking up. Do you have a recommendation for how to make it gluten free? eg. use 100% hazelnut meal (or almond meal) or can I just substitute gluten free flour for regular flour?
hi jayne,
i am not sure if i replied to you earlier? if not sorry for the delay. pastry is very tricky gluten free… it tends to crumble. you will need to subsitute the wheat flour with a combination of rice flour, cornflour and soy flour. add a tsp of xatham gum helps too. I like to use the Vitarium brand of gluten free flour if using a premix- it gives very good results. orgran also have a good premix but do not add extra xanthan with this one, as it already has a gum in it.
yes you can also add some hazelnut flour…. but this makes it soft withiout the wheat and very crumbly but so delicious.
gluten free pastry is an art – but once mastered is so worth the effort.
i hope i have helped you
happy baking
jo
Hi Jo,
I love to watch you when you are on the TVSN show. You are so informative and delightful. I have purchased the stand mixer and love using it.
My query for you is: – I am trying to find variations on your chewy macaroon biscuits using things like nuts or other addatives. I tried adjusting your macaroons recipe and added chopped hazelnuts and was unsuccessful. Mixture consistency was runny and when I cooked the meringue the outside looked cooked but underneath was hollow and not cooked at all. Quite a waste of time and pretty much a disaster……. I am trying to find recipes to use to put in my sons (14yo) lunch box. He has weight issues and I am trying to include things that are low/or no fat. We enjoyed the macaroons they were easy to prepare and include in his lunch.
Kind regards
Liane
hello,
thank you for your lovely email.
i find low fat & low sugar desserts difficult. as playing around with the fat and sugar balance throws the result out. I tend to stick with original recipes and eat less of them!
i am also trying to include less of the ‘bad stuff’ with my teenagers and actually only have sweets, biscuits etc once a week or as a treat!
you can however look at low fat recipe books… weight watches do have some that seem very good. the monthly magazine also has many ideas.
the macarrons are delicious – YES! so i would leave them as they are and have only 1 or two occasionally.
happy cooking
jo
dearest jan,
YES what a fabulous fun lunch we had and your delightful company added to it. I so enjoyed our drive around St Joseph – what a beautiful town…. I have the lovely images in my heart and on the computer to look through.
thank you for your lovely email – i am yet to write up my blog on visitng KitchenAid – it was such a fabulous time, i shall never forget it and so hope to return.
I am writing the blog soon as we have exciting plans to ‘renovate’ ask jo and think we might launch the new look with my ‘KitchenAid’ trip.
I would love you to come and visit and i bet you will one day soon and yes i love to shop so yes, will be in that. melbourne has amazing lane ways filled with boutique shops of all kinds and huge fresh food markets… I would love to show you.
thank you for your email and lets stay in touch
regards jo
Jo
Dearest Jo,
Where do I start?
How in the world do I begin to try to attempt to thank you for the absololute exhilerating time I had with a most facinating, vivacious, awesome dressed, foodie woman while visiting with you in good ‘ol Michigan, the headquarters of Whirlpool/KitchenAid. . . .
Firstly, I have to apologize for the length of time it took me to get to your web site! I am ashamed. . . . please forgive me.
For starters, I ABSOLUTELY love the home page picture of you! What a fun outfit you chose to match our awesome red mixers! I salute you!
I’m glad to be here to write and to thank you for the fun afternoon you and I had in St. Joseph, Michigan, USA recently. Have you dished out the gifts you purchased for your friends from our quaint downtown? Oh, and to let you know, I have feverishly searched the internet for a look-a-like skirt that you were wearing that day from New York City for myself, but with NO luck . . .
We had a lovely time, didn’t we? Not a day goes by that I don’t ask the Queen (tucked safely in my pocketbook) to take me to Australia.
My dream is to shop for clothes and accessories with you some day Jo!
Yours truly,
Jan w/ KitchenAid USA
We recently tried a “simple” lemon cake to test out our new “90th” KA.
Ingredients:
220g butter
1.5 cups caster
2 eggs
1 cup sour cream
2 oz lemon juice
lemon rind
2 cups plain flour
2 teas baking powder
The receipe required “mixing for 3-4 minutes or until smooth” on medium.
The outcome was very heavy.
We think we overmixed .. Do we need to mix for less time with a KA?
Or must the butter be melted? (we added cubes at room temp).
PS Enjoyed your demo for Hummingbird Cake at the April “30 Day” expo…..
Thanks and Kind Regards
Maria and Roman
hello,
delighted you enjoyed the demo at 30 days of house & garden. i thought the event, look and vibe was wonderful.
your lemon cake YES you have guessed correctly at the over beating i am also thinking… but i will list some tips and recommedations below.
1. weight and measure ingredients corrects
2. if using self rasing flour, bicarb soda or baking powder make sure it is fresh (or cake will not rise)
3. preheat the oven and plac shelves in correct position
4. have butter at room temp (sqichy as i say)!
5. attach the ‘flat beater’ and ‘sift/ mix’ the dry ingredients then remove from bowl. cream the butter and sugar on speed 1, (using thr flat beater) then up to abou speed 6 or 8 until mixture is very light & fluffy. (normally 3-4 minutes but can be creamed more if you wish) you may need to wipe down the sides of the bowl with a spatula, during the creaming.
6. add the eggs one at a time and beat in. the mixture should look very light and fluffy.
7. add the sour cream / yoghurt / milk and the dry ingredients and just mix on speed 1 or 2. the speed can be increased and mixed for 10 seconds or so but DO NOT OVER BEAT.
8. pour batter into the prepared pan and bake.
note:
if your method is more a one bowl mix up style… follow the method i demonstarted for the hummingbird cake.
if you are still having difficulties – please let me know. supply the recipe and i will bake.
i am sure you will have sucess with the tips above
happy cooking
jo
Hi Jo
I recently purchased a KitchenAid Food Processor and attempted to make Garam Masala. I used the following ingredients in the small bowl but they didn’t all blend, I was left with about a tablespoon of the mixture not blended. Can you please advise what I have done wrong.
Garam Masala:
8 Cardamon pods (seeds romoved)
2 bay leaves
1 teaspoon black peppercords
2 tablespoons cumin seeds
2 inch cinnamon stick
1 tablespoon cloves
Regards
Helga
Hi helga,
oh yummy – i love garam marsala too. the small bowl in the processor is very effective for chopping but not always for grinding. the result you achieved is normal. but you could try doubling the quantity as this may improve the evenness. the chopping especially of hard foods will always be uneven… this is the nature of processing. soft foods chop down a lot more evenly, say something like a pesto or tapenade.
I wonder if you have a standmixer? there is a fabulous attachment that goes on the front of the mixer. it is the ‘food mill attachment’ and is designed to millall sorts of hard foods. it is fabulous for all spices, grains, seeds and pulses.
I hpe i have helped you
Jo
Thanks Jo
Yes, I do have a standmixer, the heavy duty 5KPM50 model. I’ll have to get the food mill attachment, it sounds as though it is just what I need.
Cheers
Helga
Hi Jo
I’ve just rung Customer Service at Peter McInnes and they suggested I contact you for advice.
I have just purchased the MVSA rotor slicer shredder attachment for my Kitchen Aid. I purchased the Kitchen Aid from Chef’s Warehouse and when I asked them about a suitable attachment for grating ginger they recommended the attachment, which they ordered in for me from you.
However I’m not having much luck with it. It doesn’t seem to matter which of the drums I use, the grated ginger starts to build up in the drum quite quickly and it becomes clogged, not allowing any further ginger to leave the drum. I have to keep stopping the machine and emptying the drum by hand. I feel it would work better if the drum were angled downwards and used gravity to help ensure that the grated material left the drum as soon as was grated. As I purchased this attachment purely for grating ginger, I need to get it working. Have you any suggestions?
Thanks, Adrienne
oh goodness – I am not sure i would suggest the rotary slicer & shredder for grating ginger – I think ginger is too pourous and moist and yes would glog. maybe if it was extreamly young & fresh with lots of pretty green edges. the rotary slicer is a wonderful attachment and i use it constantly for all types or vegetebles, fruits, nuts etc.
I do not know i can help you with ‘ginger’. this is dificult… I often pound mine in a motor & pestle or finely chop with a sharp knife or thinly slice with a vegetable peeler and for large amounts it does ‘chop’ well in the small bowl of the KitchenAid food processor. I often mix ginger with lots of fresh corriander and fresh green peppercorns for a delicious Thai style paste.
I am sorry i can not assist you further.
jo
Hi Jo, My wife has the red kitchenaid mixer and I have the red coffee machine. We love them both. Recently I’ve noticed that the milk frother on the coffee machine is causing a lot of soapy bubbles in the milk. I’ve descaled and checked everything but not sure why this is happening. Is there someone that can help me please?
hello,
yes i love my coffee machine too. but i am the first to admit it can be ‘fussy’ and often needs a little TLC – this is all part of a manual coffee machine.
please call customer service on 1800 990 990 (after the Easter break)and speak with LEE OR MICHELLE – they are terrific and will have the answer!
Jo
Hi Jo,
I have a two week old mixer, which I am loving. It mixes beautifully and looks fantastic. Unfortunately I seem to be having a bit of trouble with the gluten free sponge, with two failures under my belt. I am measuring accurately, using eggs which are about a week old from our own hens, and fresh baking powder. The mix looks great right upto the time that I open the oven door after 22 minutes, then the centre gradually sinks. I am using bottled gas, and am wondering whether that has any bearing on things.
Any advice would be greatly appreciated
Janette
Hi jeanette,
oh i feel for you – how frustrating! Firstly i am not sure of your recipe source so please log onto http://www.petermcinnes.com.au and look for my recipe under the gluten free section – i promise you it works brilliantly! Or please post me back your recipe so i can look it over.
However here are some generall answers to what might be happening…..
1. I feel it is either the combination of flours or gluten free flour mix you are using. I my self very like using Orgran brand flour or Vitarium brand. All brands other than the Orgran will need about 1/2 tsp Xanthan gum to be mixed thoroughly with the flours. Xanthan is derived from fermented corn syrup and is 11 times stronger than wheat (but obviously has no gluten). Tyhe trick with Xanthan is too not add too much as it easily distroys the texture & mouthfeel of cakes.
2. When the flour mixture is incorporated you must be very light and super quick. The whisk attachment moves to 67 points in the mixing bowl so very quickly it can either incorporate too much air (and the end result sinks) or quickly smash out the air.
3. Bottled gas – well it is not my first choice – but this is what you are using….of course electric cooking for baking is always more even and constant… but in saying this I have cooked many cakes with bottled gas – BUT, a gluten free sponge is about the trickest recipe to do!!
4. once last thought – just maybe let the sponge cook 25 minutes – somestimes that cold air (when you have a peek) can cause the sinking but the mixture is often not stable enough (back to the flour mixture again)!
I hope i have helped you and would love to hear how you are going.
Good Luck
Jo
By your description i feel the mixture is not being supported and think it is the flour mixture causing this. Your fresh eggs sound beautiful!
Jo,
I am hoping that you can give me some advice. I bought a mixer 2 weeks ago. I love the way the mixer does it’s job, however I have now created two flopped gluten free sponges. I bought fresh baking powder for the second sponge, wondering whether that was the problem. All ingredients were measured accurately. The cake rises well in the oven, then when I open the door after 22 minutes, it gradually sinks. Any suggestions greatfully recieved!
Regards,
Janette
Hi Janette,
I think you may have posted me earlier with a gluten free sponge question? I am wondering if you are cooking gluten free and wheat based sponges and having trouble with both?
With a wheat based sponge the sinking is only though over mixing once the flour is in.
The whisk attachment goes to 67 points in the bowl so very quickly the air is knocked out. Therfore reduce to speed 1 and only mix until the flour is JUST in.
Please look at my previous answer and see if this helps.
Feel free to write to me again as we will sort this!!
The standmixer makes the most devine sponges which is why manythousands of chefs and bakers all have KitchenAid. It is simply getting used to a commercial style machine & adapting techniques….. once you have it you will be over the moon with the result.
Please reply with your recipe – i would like to look that over. Is it a new one or a wonderful favourite you have used for years
Jo
I have the K5SS model ( bowl lift 5qt) and would love the new bowl scraper — is it available ? and where ? I have only found the one for the tilt head models, Just LOVE my kitchen aid and play with all the accessories every day !!!!! :>) Jennifer
Hi Jennifer,
Could you please call the customer service line – the wonderful girls will give you the ‘lastest’ reply. ph: 1800 990 990
NO i do not think it was available but think it may just have arrived or will so very soon. The gurls will also ket you know your closest retailer to get it.
I LOVE the scrape a bowl too!
Happy Cooking.
Jo
Hi Jo,
Thank you for visiting Saint Joseph MI. It was good having you, looking forward to your return.
I have 2-grandchildren 6 and 4 years of age.
What is a unique fun food to make that they will be sure to gobble-up!
Thanks! Will
Hi Will,
Have I read this correctly – you have grandchildren? – goodness no, i would believe chidren!
St. Joe is such a beautiful place – I had a short stay but loved the scenery, people and food! Your local supermarket had a sensational range of produce and so very fresh. I hope next time i can stay longer and really look around.
YUMMY FOOD FOR KIDS:
I always think kids love food they can make them selves in a fun way. What i mean by ‘make them selves’ into put a selection of foods on the table and help them make a section. if they make it i find they will eat it! also mine particulary liked foods they could eat with their hands.
So foods like taco’s with ground stir fried beef and chicken, steamed corn kernals, shredded lettuce, grated cheese, diced tomatoes. other favourites are a selection of stir fried or steamed vegetables, shredded cheeses and piping hot cooked fettucine or linguine and let them make there own pasta toss at the table and finally, cook some beef & lamb patties – char grilling is great for flavour, have sliced tomatoes, shredded carrot, paper thin sliced cucumber and grilled buns and let the kids make their own burger. If possible buy small buns and make everything in a small size – huge meals are not enticing to little kids.
Cooking with kids is fun too…..
Thanks for your question.
regards,
Jo
This is Rochelle williams(Shapiro) did you go to Dover heights girls high school
Hi Rochelle,
Yes I did! Are you a KitchenAid fan too?
Jo
Hi Jo,
I have had my KitchenAid stand mixer for about 18 months and love how it looks in my kitchen, but when I use the mixer it doesn’t appear to be fully mixing the ingredients together, there seems to be unmixed ingredients still in the bottom of the bowl, so I have gone back to using my hand mixer but I would love to find out what the problem is with my Kitchenaid.
Regards
Narelle Wagstaff
Hi Narelle,
The attachments are fitted at the factory to fit within 1 mm of the bottom of your bowl. However it is easy to adjust what we call the ‘beater to bowl’ clearance. You sound like to might need to adjust this just a little, as it sometimes moves with general use or moving the machine around – do not worry it is esily adjusted.
You can look on the http://www.petermcinnes.com.au website and read about this or look it up in the manual that came with your mixer or call customer service on 1800 990 990.
It only takes about 10 seconds and you only need a flat bladed srew driver – it is very simple. i would love to hear you are happily cooking again with our beautiful mixer.
jo
Hi Jo,
I just wanted to say that you’re wonderful! I just received a Stand Mixer for my 26th birthday.
Thank you so much for the wonderful demonstrations you did on the Kitchen Aid DVD.
I was so excited, and you made it look so easy that I had a go at the macaroons…. STUNNING!
I took them to my In-Laws and their comment was ” Son, we’re very glad you picked this girl, she’s a keeper! Keep the cookies coming!”.
Thank you soooo much Jo! I’ll try the choc mousse next!
Thank you so much – what a lovely comment…..but it is not me alone, couldn’t do any of it with the standmixer – she’s wonderful!
we also have a incredible selection of recipes – over 200 and a bonus newsletter that can be emailed to you each month with 3 more recipes. and it’s all free http://www.petermcinnes.com.au
enjoy that mousse!
happy cooking
jo
Dear Jo
I am trying to decide whether to get the Artisan model or the deluxe (k5?) model. What is the difference between these?
Thank you
Anna
hi anna,
the K5 mixer is considered the commercial style mixer. It has larger attachments which therfore means the mixer has a larger capacity. the KAS150 is considered a domestic mixer and is used in most homes. the K5 is a better choice if you wish to make a lot of bread, pasta or doughs. as it can handle a maximum weight of 1.6 kg – where as the domestic KSM 150 has a maximun weight of 1.4 kg.
i personally have both models and use them as required. it is worth you considering the tilt lift head or the handle ‘bowl’ lift. which suits you?
it really comes down to domestic or more commercial based use? will you make bread and pasta daily? if the answer is yes, purchase the K5 mixer.
which ever you will just love yout KitchenAid mixer.
happy cooking
jo
Dear Jo,
could you please give me the recipe for your angel cake I saw you with on tvsn last week.
I have just purchased my kitchen aid from tvsn and am hanging out to try your angel cake as we have a month of various birthdays this month.
Than you
Carole Richardson
Hi Jo,
Firstly I must say, you are truly amazing with the things you make. I am now a very lucky and proud own of a beautiful ‘pink lady’ (my affectionate name for my mixer). We saw you at the Gluten Free Expo in Brisbane last year and I fell in love with the ‘dream’ of owning such a fine machine. Come December, Santa was very good to me and left a stand mixer, and various attachments. I cooked my little heart out over the holidays. A lot of it was trial and error, as our family of four live a wheat free lifestyle. I mastered some and others need a little more adjustment. So all in all I am so pleased with the new addition to my kitchen – new power points were even installed so that I may proudly dispaly my machine and bake in comfort.
My question for today is… In the latest edition of KitchenAid k-cuisine, you have a bonus recipe – Hot Cross Buns. I simply would like to know if it will adapt to gluten free flour/s?
I always love to receive the KitchenAid e-mails, to explore what new and excting things you have to offer.
Thanks for your time.
Regards,
Cindy Ryan – Toowoomba
Hi Jo Me again. I am going to buy a couple of attachments for my KA food processor (which I now love) and cannot decide whether the parmesan grated is worthwhile (could I just use the grater one I have for it) and also the julienne??? I know I am going to buy those pouring measuring cups I saw you use on TVSN today, they are fantastic. Let me know what you think about the attachments
Hi Jo
can u tell me the easiest way to grate parmesan cheese,I use the food processor but generally I lose the cheese between the lid and the blade.
Regards Robyn
hi robyn,
the food processor is super fast and works really well, particularly for a larger quantity… but yes there is always that pesky piece that fits inbetween the blade and cover. I pop this piece into the bowl with the all pupose blade and chop it up!
do you have a standmixer also? there is a terrific attachment – the rotary slicer & shredder. it has fine and course drumbs which shredd & grate very well. I use this attachment almost daily.
parmesan stores well in the firge in a sealed container – i always have some on hand.
happy cooking
jo
Hi Jo – I have finally purchased a Kitchenaid mixer (in the delicious Candy Apple Red) after ‘window shopping’ for the last 4 years – everything good comes to those who wait!!!
I am expecting her to arrive later this week and would love to prepare something amazing for my family to enjoy as soon as she does.
Can you please give me a suggestion or two on a recepie(s) that will knock their socks off (savory or sweet)?
The people at Peter Mcinnes are lucky to have you – as are we!
Cheers and thanks, Melissa
WOW – how exciting melissa and so worth that wait! recipes well of course I am going to tell you every recipe on the website is fabulous – so have a look on http://www.petermcinnes.com.au and see!
but knock your socks off well the vanilla snow pavlova is devine, the gluten free brownies (best ever and yes you can use normal flour (wheat) in them and the lemon tart – it has hazelnut pastry…. There are many wonderful recipes using the attachements so for your next bithday, anniversay or treat maybe a food grinder, pasta roller or ice cream attachment?
Have fun and thank you for your lovely words.
Jo
Hi Jo Just bought a new KA food processor. Should I be able to do breadcrumbs quickly in it, I had it running for quite a few minutes and still not really fine breadcrumbs, it was sourdough bread. What am I doing wrong? The blades seem to spin slowly. I have an old other brand one which does them in 30 seconds. Also I tried to blend semi frozen fruit and cottage cheese in the little bowl and that dd not work either I had to revert to my mini processor which worked. Could there be something wrong with it, only received it Monday. It should wizz through breadcrumbs shouldn’t it? I am really worried cause I mainly use it to mince meat and veges, make breadcrumbs and pastry and I think either there is something wrong with it or it is not doing what it should.
Hi rosemary,
I have emailed you appart from this answser and am delighted to hear back from you that you are now feeling happyier with your processor.
but see below for the main points on how to easily use the processor:
1. if food is firm or frozen in texture, add it to the small food chute, (for small amounts) or large bowl (for larger amounts) dropping it into the bowl while the motor is running
2. tear bread or cut large foods into pieces suitable to the size of the bowl – ie tear the bread up so it can be thrown around the bowl and easily chopped
I mostly drop food into the bowls as find this so quick and easy. Please have a look at the recipes on the website http://www.petermcinnes.com.au there are many greats and lots written and tested by me for the processor.
Keep in touch and I look forward to hearing you rave soon about the processor – you have mentioned you love your standmixer – soon you will love the processor too
Happy Cooking
Jo
Thanks Jo. Cannot believe the amazing personal responses I got in reply to my problems which were user error really. You really are a credit to KitchenAid and they are very lucky to have you, you must have a passion for it. Thanks again and if I have any more problems I will yell!
What a lovely comment rosemary – thank you. My aim is to make every KitchenAid user a real fan. I truly am not happy when customers are not happy!
Enjoy your standmixer & processor – have you checked out the recipe website and the KitchenAid Down Under Forum …. http://www.petermcinnes.com.au
Thanks for your thank you!
Happy Cooking
JO
Dear Jo
I’m very excited to say I bought myself a kitchenaid mixer and ice cream maker for christmas and they are great!!!
My question is in the kitchenaid ice cream maker book regarding recipe ingredients. This may be a silly question but what is half and half? Most recipes require 2 or 2 1/2 cups of half and half????
Also do you have a good recipe for passionfruit ice cream? It is my dad’s favourite ice cream but it is really hard to find now.
Thanks
Joanne Moore
hello,
How exciting! You will love the mixer and ice cream attachment. The manual
is written for the USA market and is not useful in Australia. So I have
created over 200 wonderful recipes (and yes, several for ice cream, sorbets
etc). Please visit http://www.petermcinnes.com.au and especially my vanilla bean
ice cream.
We also have a great forum you may wish to join, and you can register for
the monthly newsletter in which you receive three new recipes each month.
This months recipes are a low fat pistachio ice cream, olive tapenade & a
delicious potato salad.
Thank you for visiting ask jo – I hope I have helped you
happy cooking
jo
Hi – I have just received my artisan food Processor and want to makee the 1 bowl choc cake to christenit. I would like to cook in patty cases or muffinis -size. From the demo at Peters of K last week I understand this will give a denser cake. Can you advise changes to oven temp and/or timing for the smaller cake size thaksthanks
hi christine,
usually speaking muffin size cakes will take about 20 – 22 minutes to cook. chocolate actually smells delicious and chocolately when it is nearly ready…. so keep your nose tuned! do not over mix / process the mixture as this will casue it to ‘peak’ in the little cups.
happy cooking
jo
Hello Jo, could you please tell me why it is best to use a copper mixing bowl for meringues and where would i purchase one.
many thanks
French chefs love copper and this passion has worked it’s way into good cooks wish lists. Egg whites will eventally split and over beat they start as famy , then beocme soft peaks, firm peaks and then over beat… the copper re actes with the egg white and keeps it stable – this produces a meringue like no other. it holds very quickly and stays firm for a long time.
Yes, i love the copper bowl. you will still find a few around at shopes that sell the standmixer……the copper bowl is slowly being removed out of the standard range – it is a wonderful ‘special’ addition to the mixer…. but yes a special treat!
however the stainless steel bowl is also great at keeping the egg white cool and does assst in good volume and beating. for this reason KitchenAid has always used a stainless steel bowl.
I hope i have helped you – happy cooking
Jo
thank you for the sugar, jo
marc
pleasure! please let me know your favouite Thai recipe!
Jo
G’day Jo,
Can you let me know if there is somewhere in Melbourne that i can see the full range of Kitchenaid appliances. I am keen to purchase a mixer but am looking for somewhere I can have a look & get some good advice.
Thanks
Have a look on the peter mcInnes website for stockists… but two of my personal favourite stores are Chefs Hat at Sth Melbourne (opposite the market) & Essential Ingredient beside the market… yes i love the markets too!
Jo
can you please tell me the model number of the kitchenAid food processor which takes the most amount of flour to make pizza dough? I have been searching the net and unable to find this. I dont wish to purchase a mixer,as I already have one, which takes 2.5 cups of flour and I am searching for a food processor which would take more than this amount. thank you Marie Jones
hi marie,
i have checked not only with customer service at peter mcinnes but some of the helpful and special kitchenaid authorities at head office on your question.
in simple the artisan food processor is a whopping 650 watts, has a large capacity 2.8 litre work bowl and a wide food chute but NO it will not hold the amount you are wanting.
For these quanities it is definately recommended you purchase a commercial processor such as a hobart.
I hope we have helped you
good luck & happy cooking
jo
I just purchased a kitchen aid food processor and received a 2010 calendar. December’s recipe for Vanilla Snow Pavlova calls for whites from 8 large eggs. Can you roughly tell me how many grams of egg white as I have chooks that lay eggs of various sizes – mostly small. Thank you
hi margo,
how wonderful having your OWN eggs – sadly, i fdo not have the room or time to have a few of my own ‘girls’ but would love that… however, as you know i purchase the best eggs I can.
the answer for your egg white weight – a large egg is approx 61g and the white is around 34gms (give or take).
you will love the vanilla snow pavlova – is one of my favourites
happy cooking
Jo
Hi Jo, I am hoping you may be able to help me with a recipe for a bundt pan (with tunnel). I would like to do a choc cake and fill it with a different colour centre & maybe add sliced strawberries in the centre filling?? Would appreciate any suggestions or help with a recipe.
Thank you & Kind Regards
Shazz
hi shazz,
i have to tell you my very favourite chocolate book is CRAVE , A passion for chocolate
maureen mckeon (who is a special mentor and friend of mine) took 20 years to put this incredible book together. it has remarkable recipes, tips and instructions….. and so many truely delicious cakes.
please invest in a copy – you will love it! sold at all good book stores – and of course maureen loves her kitchenaid stand mixer.
happy cooking
jo
Jo, can you give me some tips about cooking roast beef in my Nu Wave. I tried one piece about 1kgm. which should have been cooked in about 30 mins. but it was no where near cooked.
Is there anything that I did wrong.
Judy
hello judy, the rule of thumb for roasting is too cook for 5 – 10 mins on about 200 C (to brown) then reduc the temp to 180. cook the meat for 20 mins per 500g (for medium doneness) or 25 minutes per 500g for medium to well). then set aside and allow to rest / stand for 20 mins… usually in thei time you cook the vegues or make the salad and dressing etc.
stand the meat is an essential part of roasting to ensure it is tender and succulent.
i have seen the product you are talking off, but have not used it myself
i hope i have helped you
Jo
Do you have a fruit loaf/bread recipe that’s foolproof? Also, I’ve seen a 2009 Calendar in a retail outlet, but was told it was for staff. Do you sell calendars?. Would you consider doing a Kitchenaid demo way out in the western suburbs (Watergardens or Ballarat even)? Thanks for everything. Vee (and Betsy my Pink Standmixer)
where can I buy a second bowl for my KSM150 and how much should it cost?
hi peter,
an exra bowl is sooo handy. they are sold at all the retailers selling KitchenAid. you can buy 2 different sizes for the KSM 150…the cost is approximately $ 99.00 dollars for the larger size.
happy cooking
Jo
Hello Jo
I received a recipe update for Potato & Egg Salad, Olive Tapenade and Low Fat Pistachio Yoghurt Ice cream and they all sound all amazing. However on trying to find these recipes, I had no such luck. Would you please be able to email these to me, that would be great..
thanks
Rachel
Hi Rachel,
You can find the recipes HERE or individually
Low fat Pistachio Ice cream
Olive Tepenade
Potato and Egg Salad
happy cooking
Jo
I have tried several pizza dough recipes in my great new kitchen aid artisan mixer but none have been really succesful.
Any great tips or a foolproof recipe ?
thank you
Adele
hi adele,
i think the problem is the flour you are using. pizza and bread must be made (to br authentic and like ‘shop brought’ with high protein flouras the doiugh needs the extra protein to rise and give that gret texture. bread flour is now availble at all supermarkets and a good deli. it was until about 2 years ago a little harder to find.
have another go with hard flour anf let me know how you go.
do you have any jamie olover cookbooks? i particularly like his pizza dough.
in the mixer i place the flour, yeast, touch of sugar and salt and mix lightly with flat beater. Add the wrmed water and yeast and mix to combine. change to dough hook and knead on speed 1 or 2 until soft and pliable.
good luck – let me know how you go.
Jo
jo
Hello Jo,
I have been trying to find an electrical kitchen appliance that will dice vegetables when making soups and stews; e.g. pumpkin, carrot, potatoes. Does such an appliance exist? I am unable to successfully dice vegetables by hand due to rheumatoid arthritis.
Do you know of any such an appliance? Would be most grateful for your advice.
Thanks,
Kathy
hello kathy,
dice – no I am not aware of an appliance that will do that. however, KitchenAid has a sensational ribust very strong and robust quick food processor. it has several blades that attach to the unit (plus an additional set) so you are able to very quickly grate, coursely grate, thin & thick slice, and do a style of thick chunky julienne.
you can also simply add the food to the actual processor and’pulse’ to a roughly chopped texture……
i think a food processor is what you need. it also chops meat (rissoles, meatloaf etc), mixers simply cakes batters and purees soup. i hope i have helped you.
jo
Hi Jo!
could you please give me the recipe for the ‘white chocolate cheesecake’ you made on TVSN with Marni a couple of shows ago, Ive been looking out for it on peter mcinnes but it doesnt seem to be up yet.
thanks!
Christine
hi christine,
i love marni and she loves her mixer too! we always have such fun toigether.
the recipe you want is actually a food processor recipe.. but marni wanted to make it in the standmixer – this you can easily do.
on that day one of the crew eat the strawberries so i couldn’t put them in… therefore you saw a white chocolate cheesecake.many of the recipes are able to be made in the mixer or processor!
have a look for the white chocolate berry cheesecake. if you have any questions with the recipe just ask! appologies for any confusion.
happy cooking
jo
thanks for your clearing that up and for your speedy response! looking forward to seeing ya on the next TVSN kitchenaid show!
Blessings
Christine
Hi Jo,
Love watching you on TVSN. I finally got my Kitchenaid mixer (90th Ann. edition) for my birthday. I cried for an hour.
Anyway, I am Italian and we make pasta sauce bottles every year. Is there an attatchment which will allow me to extract the pulp only from blanched tomatoes leaving the skins behind? This would be so great, because we are using a hand operated grinder at the moment.
I hope you can help, as tomato season is upon us.
Thanks,
Adriana.
Hi Adriana,
oh goodness i know exactly how you felt… i still LOVE my mixers! there is a sensational attachment – ‘strainer’ attachment. Yes it will seperate the pulp from the skin and seeds – it is fabulous.
I do not think it is available from TVSN, you might have to look on line at peter mcinnes to find a retailer in your area. There are also some wonderful recipes on recipe website featuring the attachment – have a quick look, you’ll love them
happy sauce making!
Ji
Thanks Jo!
I’ll let you know how I go.
Adriana
HI Jo, saw you on TV last night with Moira , you mentioned you were ‘gluten free’ so I was wondering if you had any good pasta dough recipes which are gluten free, or even spelt is ok for me. Have tried the recipes recommended in the kitchenaid instructions but unfortunately I missed out on those. My food intolerances were the main reason for purchasing the artisanwas so I could make my own bread, pasta, sausages etc. Cheers Dash
hi dash,
yes i am gluten free. please have a look http://www.petermcinnes.com.au in the recipes and into the gluten free ones in particular – i have written some stunning recipes that are sooo good you will be delighted. the pasta, scones, friands etc are fabulous. there is also a basic white bread but gluten free bread can be tricky… i plan to work on this a lot more very soon. this basic loaf can be made a lot more interesting by adding some whole seeds etc.
can i also recommend you look into the previous pod casts on ask jo and listen to me chatting with dr sue shepherd. her books and recipes are terrific and she her self is the ultimate expert in all things GF!
good luck and have fun with the mixer and all those delicious foods you can now easily enjoy
Jo
hi,
My Kenwood FP 220 food processor does not make fine paste as in chutneys. Any suggestions on how to make chutneys with it . kindly advice.
Sorry I am not sure of any of the Kenwood appliances… but the ‘KitchenAid Artisan’ food processor is sensational – has three fablous bowls and many attachments. it works at a remarkable 1700 RPM, with a 650 watt direct drive motor and 10 year warranty.
And best of all, comes ina very robust durable die cast metal and 5 fabulous and glamous colours.
Jo
Hi Jo, i have been using the dough hook on my KSM150 to make bread and pizza dough. (Average 1kg ingredients) The dough seems to wrap itself around the dough hook and doesn’t appear to be mixing, although the mixer seems to be getting quite hot. The recipe requires dough to be mixed for 10 minutes, and I am reluctant to keep the machine going for fear of burning out the motoe. Can you assist
Hi Susan,
rub a little oil over the hook attachment and add a little extra flour to the out side of the bowl during the kneading….. these two steps should keep the dough in the centre of the bowl and knead easily.
Is the recipe a special KitchenAid recipe – i think possibly not. 10 minutes is a long time in a KitchenAid mixer. I normally knead for about 4-5 minutes maximum. What ever the style of dough, it is ready when it feels silky smooth and indents when touched – this is the rule of thumb!
the mixer can feel warm if being used for 5 minutes or so… this is not necessarily a problem as like a car engine it will become warm when working but 10 is alongish amount of time.
the most important rule for your mixer is to only knead on speed 1 or 2 – NEVER on a higher speed.
I hope i have helped you – happy cooking
regards
J
Hi Jo
I’ve only discovered your blog today! I regularly use my 5KSM150 to make bread dough (using a variation of the rapid mix method in the manual) and divide the 1kg quantity between two bowls. No problems with the dough not mixing properly. Each 500g quantity makes a loaf, 12 rolls or 4 medium pizza bases. Happy to share the recipe.
Chris
Hi Jo
I am hoping you can help me. I have been making chocolate cakes for a friend using different recipes however the texture always seems to come out like a mud cake. I have a fan forced oven and am adjusting the temperature to suit the cake recipe. All of my other cakes seem to turn out fine apart from the chocolate ones. Can you advise?
Cheers, Leeann
Hi leean,
I need to see the recipes to look at the butter, sugar balance. my feeeling is the recipes are for dense cakes.
But some general tips to help
1. yes reduce the temp expecially in a fan forced oven. for general baking i prefer a static oven (no fan)
2. to produce a soft mosit but not dense (velvet) texture bake for about half the time, then cover cake securely with a greased sheet of foil and bake covered. This steams the cake through and changes the texture. this is only useful for large cakes bigger than 22 cm.
3. investigate a couple of other chocolate cake recipes. good recipes are available from classic sources such as The Womens Weekly cookbooks and Donna Hay
4. on the http://www.petermcinnes.com.au website I have two great chocolate cakes – one is a choclate beetroot the other a ‘mud’ cake – perhaps you do not want this one! we plan to add many other cake recipes through out the year……
I also highly recommend this lovely simply one bowl cake from a wonderful food writer Maurean McKown – from CRAVE a passion for Chocolate – this is easy simple family style recipe. maurean has a supurb selection of cakes in this wonderful book.
185g self raising flour
1/3 cup dark cocoa (the best you can find)
125g unsalted butter, softened
150g caster sugar
3 x 60g eggs
125mls milk
1/4 cup dark cocoa
50g unsalted butter, softened
250g icing sugar, sifted
1 tsp vanilla extract
3 tabs milk
1. Preheat oven to 190 C / 170 C if fan forced. grease 2 x 18cm cake tins and line the bases with baking paper.
2.Sift the flour and cocoa together. Attach the flat beater to the standmixer. Combine the flour and cocoa, butter, sugar, eggs and milk. using speed 4 mix until combined. Increase to speed 6 and beat 2 minutes.
3. Divide the mixture between the two pans and smooth. Bake 25 minutes. Allow to cool completely before filling & icing the cake.
For the frosting: place the ingredients into the mixing bowl. Attach the flat beater, mix on speed 4 until light and fluffy.
Hope you enjoy this cake. Good luck!
Jo
Thanks Jo. I will give it a try. I take it that higher the butter and sugar content the more dense the cake will be? This is right?
yes it makes a cake ‘fudgy’.
J
I recieved the stand mixer 5ksm150ps for xmas and it makes a grumbly noise on speed 2 & 4 – sound like a belt is tight & dry is this normal or does it need more time to bed in as such or do i need to return to place of purchase
cheers for your help
Shelley
Hello,
oh goodness – that’s not good at all. I would call 1800 990 990 and speak with Michelle or Leanne in customer Service first.
This is quite odd , as all the mixers are opened and individually checked at the Australian warehouse before they are sent to the retailers….
the girls at customer service will immediately sort this for you.
regards
Jo
G’day Jo
I rang the customer service department and spoke to Michelle as you suggested and they are sending me a replacement machine…. Michelle was very helpful and a pleasure to deal with so thank-you very much for your help
cheers
Shelley
Yes, the customer service gals really do aim too pleasae – we all do
happy cooking
Jo
Dear Jo
I am in a quandary about buying a KA food processor or a blender given my current baking/cooking practices and hoped given your experience cooking with the appliances you could assist me.
Bench and cupboard space is at a premium at the moment (we currently live in our apartment) and I already have the Artisan stand mixer.
My husband bought me the Chef’s basic processor for Xmas but it didn’t have a shredding attachment etc and buying the additional accessories seemed uneconomical compared to the buying the Artisan processor – so it was returned to the store (I’ll admit I much prefer the aesthetics of the Chef’s basic, without the coloured plastic extending up the mouth).
I currently own and use a ‘Big Oskar 2′ (it is actualy pretty small) which has a metal blade and a shredder attachment. I use the processor about once a week (as it is small it stores easily underbench and isn’t weighty). However, it is 13 yrs old and has an on-off mechanism operated via the bowl cover and no pulse; and a side-shoot shredder which is messy.
I spoke to a manager at a KitchenAid retail outlet (dedicated to kitchen products) to find out what was the best for us to buy. The store owner recommended I get a blender instead of the processor – he said it is easy to clean and compact on the bench and would meet my needs. I got the impression he was a fabulous meal cook, but did not bake as he suggested I use the dough hook on the stand mixer to make scones. I am an ardent baker but don’t do too many fancy main meals.
I currently use my Oskar for making dips, smoothies, biscuit bases and crumbly fillings for slices and cheesecakes and I also make my butter-based-powdered-milk-no-fail scones in the processor. I fear the KA blender won’t meet all these needs and even if I bought the rotor slicer/shredder attachment for the mixer I’d still have gaps in my usage (assuming I get rid of my current processor).
My questions are:
1) Am I best to get the Artisan processor and deal with it taking up more benchtop space OR could I get away with just the blender (I haven’t previously owned a blender)?
2) Has your KA processor maintained the clean sharp appearance of the perspex bowl – not gone cloudy or scratched inside? And can the three bowls be used separately, one at a time (yet another staffer at a different retail outlet told me confidentally they are used stacked together which I thought was totally bizarre).
3) How do you use the citrus juicer in the processor?
Kind regards
Sharon
hi sharon,
yes you have much to consider. you are indeed a passionate serious cook and your questions are the best i have had in months. i understand the lack of space in your kitchen / appartment and yes the processor does demand space – but it will truely fill all the gaps you have with food preparation!
however, there is another answer as many additional attachments are available for the standmixer. initially i would suggest two or three. there are 8 basic attachments and then others could be purchased. have you seen the attachments at your retailer?
I would suggest the rotary shredder slicer – which has a three set drum attachment and then an additional three drum set – (6 in total)these drums allow for continual slicing, shredding, grating and various grindings such as preparing your own almond meal – which is delicious and produces a wonderful flavour in cakes and pastries.
the food grinder attachment which would allow you to mince meat, mince cooked vegetables and meats and crush biscuits
and the cirus juicer which quickly juices citrus fruits.
the blender is fabulous for batters, drinks, some curry pastes, cocktails and of course ice etc – but NO i do not recomend it repalce the processor.
the Artisan processor does have three bowls and yes they do stack inside each other but you require space for the box of blades and the juicer. the bowls can be used seperately. the processor is the best on the market and as high in quality and performance as the standmixer.
the bowls for the processor are best handwashed – or they may discolour and scratch in the dishwasher….in time after much use the bowls will scratch – evenually – this can not be helped with constant use.
the attachments for the standmixer can be popped away (out of the boxes) but yes you will still need to store them (I have a dedicated draw in my kitchen for all the standmixer attachments)
I hope i have asisted you? it really is a choice between the Artisan processor or extra attachments for the standmixer.
let me know what you decide and maybe have a look at some of the recipes on the website – these may help you make the decision.
happy cooking
jo
for your beloved scones I think you could pop the ingredients into the standmixer and sucessfully combine the mix very quickly with the falt beater. I am very happy with the result with short pastry and pumpkin scones (but must confess i have not as yet made a traditional scone in the mixer. but i do feel it would work.
Hi Jo
Thank you for taking the time to respond so thoroughly to my email. I appreciate your help. You have given me plenty of ‘food for thought’ and have cleared up some of my indecisiveness.
I think for now the best for me to do is convince my husband we need some additional overhead cupboards installed above the sink area and along the wall – to free up bench (and storage) space for the Artsian processor and its attachments!
By the way, which do you prefer to use for citrus juicing – the attachment on the standmixer or the one which comes with the Artisan food processor?
Kind regards
Sharon
Hello again,
it iis my pleasure to answer and help you. In answer your your question on juicing citrus … i prefer the attachment on the food processor.
good luck with the kitchen update – extra cupboards i think are the answer – it will be worth it. A well established and designed kitchen with all your appliances at your finger tips is wonderful to work in. I mysellf have the appliances out on the bench and the attachments and additionals for each unit are in a draw….. it makes for easy use.
thanks for your interesting questions and happy cooking!
Jo
Hi Sharon can u post your recipe for powdered milk scones
I recently bought the KitchenAid mixer and ice cream maker. I want to make from the ice cream recipes, but they say to use half-and-half. What is half-and-half? Could you please reply by return email. Thanks.
Jo, I am eagerly awaiting my kitchenaid to arrive but I have a question when making mango chutney the recipe asks for muscovado sugar, what is it and where do I purchase it or will normal white sugar do the same job.
thanks
macca
hi macca,
mascavado sugar is exreamly popular in recent years because it is full of flavour and quite unrefined as conpared to white surgar or standard brown sugar. As it is unrefined it retins nutrients that are normally lost in other sugar production. it is not new at all and has been known for hundereds. i have many indaian recipes from very old cook books which use it. it is however relatively new to Australian cooks.
It’s flavour is very rich and full and can add a little extra depth and health benefilts to recipes. It
it’s sold at specially food stores such as essential ingredient or try david jones food hall or many other specialty food stores. Rich or dark brown sugar can be used as a sunsistute but the texture and flavour will not be as rich and the result can be thinner if the mascavado is not used.
it is definately worth trying if you want your chutney to be super special!
the standmixer – oh so worth the wait…. have alook at my recipe data base too – http://www.petermcinnes.com.au
there are over 200 recipes to choose from – you might like to register for the newsletter and get the free recipe updates each month.
thanks for an interesting question – would love to know how the chutney goes
Jo
hi macca,
great question!
mascavado sugar has been around for many many years in other cultures and cusines – but it is pretty new to the aussie kitchen.
it is super rich in flavour and very moist as it is quite unrefined. this also means in retains an amazing depth of flavour and health benefits as the nutrients are not lost in production
you can find it as specialy food stores such as essential ingredient or even david jones food halls. you can use a rich dark brown sugar in its place but the texture and flavour will not be the same. worth it if you want your chutney to be super special.
the mixer – of so worth the wait!!
love to know how the chutney goes – i love home made chutney.
jo
Hi Jo,
your plum pudding done in the pressure cooker, turned out supurb, everybody came back for second helpings, I also made the angel cake, and my 18yr old grandson, said it was the best cake he had ever tasted. I gave the plum pudding a little longer than the 90min, because I used an earthanware bowl, on christmas day I put it back in the bowl in the pressure cooker, steamed it for a while, and took the pressure cooker with me to my daughter’s place, easy to transport, and when it came time to eat it, it kept nice and hot…
regards
Yvonne
wow thanks Yvonne – I am thrilled and chuffed by the lovely comments! we only have a waffer thin piece of the puddding left… so I might have to whip another one up in the pressure cooker!
happy cooking
jo
please send your recipe for fruit mince pies
regards Julie
hi julie,
have a look on http://www.petermcinnes.com.au – there are some delicious recipes –
jo
Hi Jo
I caught the tail end of one of your tips on TVSN the other day and you were cleaning the copper bowl…..I didn’t catch what you were cleaning it with, any chance you can post your copper cleaning technique?
I love my copper bowl and an easier way to keep it shiny would be great.
Thanks and Merry Christmas
Hi Jo, my question is how early can I make pavlova before christmas day without it spoiling (I have never made one)
hi heather,
I would make the pavlova on christmas eve day or even night and allow it too cool slowly if the turned off oven. when cold transfer to a air tight container. do you have a recipe? I caan highly recommend mine !!!- vanilla snow pavlova. have a look on http://www.petermcinnes.com.au do you have a kitchenenaid standmixer? – they make a sensational meringue
pavlova is a fabulous dessert – everyone loves them…
Jo
Hi Jo,
I was given a KitchenAid mixer for my birthday last month (very excited!) and I find that the head of the mixer (where the motor is) moves back and forth, particularly when mixing heavier mixtures (ie anything heavier than whipping egg whites). My Mum said this doesn’t happen with hers and I can’t work out why mine does this as it is brand new and it started doing it immediately. Is this movement a problem and should it be fixed?
Thank you,
Sally
Hi sally,
this is really odd because every machine is opened and checked at the warehouse before it goes to retailers BUT something may have happened! Pleadse call
1800 990 990 and ask for customer service. Lee, Michelle or Jane will help you. They will need the seriel number which is underneath. I would say your lovely mixer will be replaced if not quickly serviced and repaired as you have a 3 month repalcement waranty if something is wrong. Chat with the girls.
But truely i have not heard of something like this before and in a brand new machine – eek!! you must be so dissapointed –
I am sure it will be ressolved easily
jo
Hi Jo
How are you hope all is well
I am trying to make white nougat with roast almond and cherries however i can never bring it to its proper hardness and stays sloppy and also when i make the choux pastry it doesnt puff up and become wet inside since it is suppose to come up cripsy and puffed. Youre help will be greatly appreciated.
Thank You
Hi Maria,
well you have picked to of the hardest and most delicous (I might add) recipes. Nougat – much depends on the recipe and then the mixer. have you looked at the recipe on http://www.petermcinnes.com.au. It really works. I hope you have a kitchenAid, beacuase the whipes need to be quicky mixed and the sugar must be added at the correct stage.
Choux pastry. A good hot dry oven – this is the magic secret! How good is your oven? You need to begin hot at about 220 C – cook the puffs for about 12 minutes then reduce the temp for 200. During the cooking – do not open the door! Bake until well puffed, golden and yes crisp!
Good Luck!
regards
Jo
I am so confused over CREAM. In WA we can buy whipping cream and thickened cream. So what do I use when a receipe asks for double cream – how can I work out what cream to use.
Your help would solve and long ongoing problem.
Carol
Yes cream varieties can be OVERWHELMING BUT delicious! the secret is to look at the milk fat % / content. Double cream will have 48% or more fat. it is thick and perfect for ‘dollops’. Clotted cream (YUMMO)! is also 48% milk fat
pure cream does not have any thickens added and is around 40% (you will still need to whip it a little to firm it)
regular cream / thickened cream has 35% fat and can have gelatine added or be thinner without it.
I use double or clotted for dollops and serving and whipping cream for whipping, sauces or drizzles….. if whipping is not available i will use thickened.
Hope i have helped Carol
Jo
Can I freeze the French Lemon Tart? It doesn’t say whether it has to be made and eaten on the day or not and I would like to serve it on Christmas Day.
Hi June,
The french lemon tart is my absolute favourite recipe – truley it is (I have evn been able to make the pastry gluten free when need be)… the hazelnut pastry is devine!! I must tell you to please bake it as close as possoble to eating… the earliest i would make it is the night before. No sorry freezing would be terrible for the pastry and the texture of the lemon filling. Fabuliuus recipe for christmas day…. you could cut out a little extra pasrty into ‘stars’ bake until crisp and serve ontop!
Enjoy your delicious Christmas lunch
Jo
Dear Jo
I watched your show on TVSN last Sunday (Dec 13) where you made an Angel foodcake and mince pies. You mentioned the database of recipes on this website but I can’t find them. Can you direct me please. I particularly want to try the two recipes mentioned above.
Geoff
hi geoff,
the recipes are really easy and as you saw – delicious! the website is http://www.petermcinnes.com.au/
once you are on the home page you will see a link to recipes.
enjoy christmas
Jo
Excellent! Thank you and Merry Christmas.
Geoff
Jo,
I just have to let you know I made that wonderful Angel Food Cake of yours – well what a hit – it was sensational. I had a devil of a job buying the Angel Food Cake tin as it was just before Christmas and shop assistants kept bringing me out shapes of angels – instead of what I wanted! Eventually a visit to a specialized shop in Malvern – and there I was armed with my new tin. I had friends over for lunch – and made this Angel Food Cake in the morning – the only difficult thing was cracking and separating 12 eggs – and getting no yolks in the whites – room temperature whites whipped to perfection in the standmixer (toffee apple) – instead of mixing the flour and sugar with the flat beater first – I simply sifted the flour and confectioner’s (icing sugar) first three times together – easy as could be and then cut them into the beaten whites and caster sugar – what a fantastic cake. Delicious – thank you Jo – really wonderful – as you suggested I served it with strawberries and a top notch ice cream and yoghurt for those being a bit more careful!!!
How Jo
What would be the difference in terms of performance between a K5SS and a a K5 Deluxe? Thanks
hello,
in tems of performance – nothing they are the same. some details beow for you.
The K5SS is sold only in the commercial range – available through Commercial Stockists – comes only in white – without the pouring shield – has 1 year warranty if used domestically and commercially.
The K5 Deluxe is sold only in the domestic range – available through Retail Stockists – comes only in Red and Cobalt Blue – with the pouring shield – has 3 year warranty if used domestically and 1 year warranty if used commercially.
Recommended Retail is the same for both models – currently $795.00.
The machine is exactly the same mechanically 315 watt motor etc – complete details are available on our website.
K5SS
http://www.petermcinnes.com.au/productinfo.php?id=94000&TL1=KitchenAid Commercial
K5 Deluxe
http://www.petermcinnes.com.au/productinfo.php?id=93010&TL1=KitchenAid Retail
good luck – but which ever you choose – you will love it and the beautiful peformance of kitchenAid
Jo
Hi Jo – can you please tell me what is wrong with a recipe for sweet short crust pastry (for apple tart) when after cooking for at least 25 mins at nearly 200 degrees Celcius, the pastry does not crisp up? When cooled it is edible but definitely not as it should be. It tasted OK but broke up into lots of pieces when cut. Thank you in anticipation of your answer!
Hi jacqui,
hmmm could be a couple of reasons. please send me the recipe so i can look at the technique.
but my thought s are
oven – recommend you perchase a thermometer to confirm you are baking at the temp the dial is saying…. sounds like it is not hot enough
blind baking- do you blind bake the pastry case before adding the filling?
the pastry sounds very ‘short’ does it have too much butter?
send the recipe thorugh and i will have a look
Jo
Hi Jo,
I have just received an early birthday present from the family a KSM150 stand mixer, I mean early because my birthday is on 12th Dec but the old mix master just died.
I had to get it early because I have to make 5 lemon meringue pies and 5 pavs before xmas. I make about 20 lemon meringue pies per year all from scratch I don’t get to eat many there all for friends and their friends.
I’ve been told I should be selling them I’m getting more and more requests every year everyone say’s they are the best they have ever had. My problem is with the pavs how do I stop them from cracking I would love to know.
Not bad effort for a bloke turning 50
Regards Noel Wilson.
WOW! yes, noel i think you are fabulous.and what a perfect birthday recipe.
the cracking could be one of two things firstly I am a great baker and only ever use conventional baking (not fan forced) – i personsally think it is too dry and tends to make all bake goods dry and or crack – so it you can turn off that fan do so.
secondly allowing the pav too cool as slowly as possible…. so leave the door slightly ajar to cool little by little.
happy cooking and yes think ‘noels pavlava empire’ is a new exciting business! you might like to have a look at my vanilla snow pavlova in the recipes on the peter mcinnes web site – it is a good one and really easy.
Jo
Have a new oven and a Artisan mixer (which I love),
Following cooling my pav in the oven a small amount of syrup appeared around the base, This has never happened before, I then tried to cook it for longer but the base was softer than normal also. What am I doing wrong is it the mixing or cooking? Your advice will be greatly appreciated.
Hi colleen,
oh dear! did you use the k cuisne recipe for the vanilla snow pavlova- i can guarantee it is fabulous. the problem is in the mixing usually.
tips:
1. egg whites at room temperature and a sparkling clean dry bwol and whisk
2. the sugar MUST be complelety dissolved (into the meringue) and whisked really well into the egg whites – if any is not dissolved it will melt and form a pool during the baking –
there are two different styles of technique – either the sugar is added slowly and beaten really well during each addition OR the sugar is added in one go and the the mixer must whisk non stop for a good 10 minutes (KitchenAid handles this beautifully). alwasy make sure the egg whites are beaten to FOAMY even soft peaks before adding the sugar.
3.humidily can cause problems too – but normally good mixing (using a good recipe) and a low oven will produce a great pav / meringue
Good luck and please let me know how you go
Colleen
Get the Kitchenaid Copper Bowl…..it makes a HUGE difference.
How much is your recipe for double choc mud ice cream?
thanks
Jodi
Hi Jodi,
Not sure what you are asking – ‘how much’ …. are you enquiring about the amount quantity the recipe makes (about 1.2 litres)or cost of the ingredients?
the recipe of course is free on the peter mc innes website
please let me know
Jo
Hi Joe I wonder if you can help me with a problem I seem to have now and again, I have made lemon and vanilla panna cotta’s many times but sometimes when they set there is a clear gel layer on the bottom. I wait till the mixture is cool before I put them in the fridge and I am using gelatin sheets it spoils the look especially when it is in elegant crystal glasses it just doesn’t look nice, can you help me , please
Panna cotta is one of my very favourite desserts. Hmmm – I tend to think you are not getting those two mixtures mixed together either quickly enough or they are taking too long to cool firm …… The heavier mixture is ‘falling’ to the bottom. I am not sure not sure your recipe either…. are you using single cream / thickened / double…. maybe a coconut milk?
Have a look on the dairy Australia website – their recipes are thoroughly tested and of course specialise in all thing dairy.
Leaf gelatine is a great product – it gives a lovely soft firmness.
Let me know how you go
J
Hi Jo,
When you are on this site and you look up the recipe for the orange syrup cake, the recipe is missing. Hope you can help as it looks wonderful.
oops sorry fiona – you are right. i have just spoken with ben from head office(who solves all problems)! and he is looking into it right now.
please try again and thankyou for letting me know.
you will be delighted with the recipe – it is one of my favourites!
jo
Hi Jo,
My name is Nicole Coutts and I am a 2007 Consumer Science graduate from RMIT. Over the last few years I have had the pleasure of working with and assisting many ‘foodies’ in the business, most of whom I’m sure you know very well; Trish McKenzie, Wendy Rowe, Pam Tannourji, Amanda Menegazzo and Ann Creber. I have enjoyed my time with all of these ladies immensely, and I am currently searching for a permanent role in the industry.
I am a very enthusiastic, hard worker with a passion for food and creativity. If you have any advice, know of anyone looking, or have contacts you could pass on to me, I would be most grateful for any information you can provide in assisting me kick starting my career.
You can contact me via email at nicolel.coutts@gmail.com.
Thank you for your time,
Nicole
Hi Nicole,
Lovely to hear from you and will definately keep your email aside – you have been working with some of my favourite foodies and friends – sure i will see you very soon.
Jo
Hi Jo,
I dont know if you remember me but i worked with you and kat on the Coles commercials. I was just flipping through a foodie magazine like I do and there you were, I thought I have to say Hi.
I have been working as a Food Technology Techer for the past 5 years and currently looking to change direction and find a new challange. Can you believe Kat is now a mother, how exciting! Im getting married in couple of weeks too.
Hope your well,
Jade Lumsden
Hi Jade, of course i remember you – how nice to hear from you. Do something else – eek… we work in the best industry there is!
Hope to hear you have not gone too far left of field.
Take care
jo
Hi Jo. Often a recipe suggests to mix ingredients in a small bowl, but the Kitchenaid only has one sized bowl. Do you have any suggestions? Thanks.
Hi helena,
the KitchenAid bowl is large but the attachments go right to the base of the bowL (within 1 mm of the bottom). You can mix as little as1 yolk and 2 tbsp sugar or 2 egg whites with sucess. However a very cute smaller 3 litre bowl is also available form KitchenAid stockists – very handy to have two bowls in any case….. creaming the buuter & sugar and then whisking the egg whites etc. two bowls are terrific.
Finally the KitchenAid has a beater to bowl clearance function… a special screw under the head that you can adjust and drop or raise the attachment head. please have a look at the petermcinnes website.
I hope i have helped you
Jo
I have just purchased the sausage stuffer and an all set to go. I have a leg of lamb & pork belly, any suggestions would be fab!!!
Thanks,
Michelle
Hi michele,
Fabulous. have a good read of my sausage recipes on the peter mcInnes website.
But here a few tips:
* have seconf pair of hands – really helps until you get the hang of it.
* mince the lamb, adding all the flavourings and seasonigns you want. (lamb and sundried tomatoes, crumbled fetta, basil or oregano, plenty of black pepper is one of my favourites)
*the sausages will not be too nice if very lean, so the pork belly if good or lamb fat.
*mix the filling together very well with the flat beater until
* oil the stuffer lightly with olive oil – depending on the size of the skins you are using- sometimes they can be tight. I like to use fresh natural skins (these can be hard to find – only specialty butchers seem to have them now)
* fill on speed 2 or 4 until you get the hang of it.
* don’t over fill or trap air or the sausages will split when cooking
delicious!! have fun
Jo
Jo
Hi Jo, are there recipes for cup cakes using a Kitchenmaid that you could suggest, my 5 yr old daughter wants to help Daddy make some!!!
hi greg,
i love cup cakes too. there is a simple easy recipe on the peter mcinnes web site ‘coconut cupcakes’. it is written up using the food processor – but i have alsp made it with the standmixer. follow the ingredients and recipe except use your standmixer if you like….
simply cream the butter and sugar with the flat beater on speed 8 until creamy. Add the eggs beating them in well. then add the remaining ingreadients and mix on speed 1 until just combined (do not over mix). fill the patty pans and bake as per the recipe.
the recipe can also be sucessfully doubled if you like.
enjoy cooking with yourt daughter – i think it’s just lovely for the both of you! let me know how it goes.
Jo
Jo
You have so many wonderful recipes on the KA website, would you ever consider combining all these into a book?
I think that the book would sell really well here in Australia because the food is good, healthy home cooked food that we all enjoy.
You could also include your hints and tips on the ingredients and attachments or KA appliance to use for the best results.
I know that there is already a KA recipe cookbook but I think yours woud really compliment this book too.
Thanks
Hi vicky,
funny you should ask! oh i hope so and it may just be something that we are ready to do.
thank you for your lovely comment and stay tuned!
J
Jo
I recently watched you on TVSN foxtel demonstrating the KA icecream attachment. You made a very rich chocolate icecream. I can’t seem to find your recipe on the Peter McInnes or AskJo website. Is it possible to get the recipe off you? Thank you.
Shalem
I think this is the recipe that you are looking for.
http://www.petermcinnes.com.au/recipes_details.php?recipeID=73&rname=Chocolate mud ice cream
Jo, I have just been given as a present, a KSM150 Candy Apple Kitchenmaid. Which attachment could be used to mix ingredients for an old fashioned recipe I have for a Christmas Pudding?
Hi Greg,
what a fabulous Christmas present! The flat beater (white powder coated) is used most of the time for all recipes – about 95% really – it is like the wooden spoon for the mixer / the metal whisk is for whisking eggs and cream – when you need aeration. The dough hook is for kneading pasta and bread.
Next month my Christmas pudding recipe will be released – my secret ingredient is Guiness! Are you registered for the newsletter? If not keep your eye on the recipe website – I guraantee the recipe is sensational!
Jo
I appreciate your patience..
Will let you know the response…(as if we don’t know already)..
Hi Jo
Chocolate almond tiramisu cake
(my husband is going to love this)
In this recipe online..there is no mention of what to do with the mascarpone? even though on the cake it’s a slightly light brown colour..
Can you please help me out…
Thanks…
Maki
Addicted to my KA…
Hello,
goodness i thought you meant my / our KitchenAid recipe for a minute – buyt NO after checking the recipe…. all is there! maybe have a look at our delicious version – it actually sets into a stlye of cake – very easy too (www.petermcinnes.com.au.) otherwise send me the recipe you are wanting to make and i can look it over
I LOVE tiramisu too
Jo
Thanks for your quick reply Jo..
This is the link where I found the recipe..
http://www.petermcinnes.com.au/recipes_details.php?recipeID=54&rname=Chocolate%20almond%20tiramisu%20cake
It just writes…”Drizzle 1/3 of the chocolate sauce over the moist biscuits in the tin and spread with 1½ tubs of mascarpone”……
Maybe the recipe is confusing you?
*Arrange the biscuits in your tin
*make the delicious chocolate sauce
* Drizzle 1/3 of the chocolate sauce over the biscuits followed by 1 1/2 tubs of the mascapone
* then basically you repeat these layers using the remaining ingredients finishing off with chocolate sauce.
* pop into the fridge to firm then ENJOY!
The mascapone is written into the recipe – please have another look
I hope this helps and you make it- you’ll love it
Jo
Sorry Jo,
I probably didn’t explain myself properly…
Your picture makes the mascarpone look thick, like it’s beaten cause if you spread it straight from the tub it doesn’t look like that..
When I make my standard tiramisu the mascarpone is beaten with the sugar and egg yolks mixture and then the whipped whites folded in. It makes it thick just like your picture.
I’ll probably beat the mascarpone in my KA before spreading.
Thanks for replying…
this style of recipe is a little different…..as the biscuits absorb the creamy excess filling moisture. this results in a surpurb dense creamy think firm torte.
please try the recipe – just as we have publish as we tripple test all, plus this is a favourite of the recipe team and has been made heaps of times since the photograpghy shoot.
please try the recipe and let me know what you think. trust me it’s delicious
jo
how long does it take to beat sugar in for pavlova?
how do i judge when enough is enough?
hi deirdre,
meringue must be very thick, firm, shinny and white! this happens with high speed whisking. the time depends on the number of egg whires used and concertration of sugar. the KitchenAid mixer whisks to 67 points in the bowl (many mixers only go to 11 points) this means it it quite marvelous for meringues. the meringue should need about 5- 10 minutes mixing depending on quantity.
apart from looking white , glossy and firm the meringue will ‘hold’ it’s shape when the beters are lefted out and secondly if you rub a little of the mixture between your thumb and forefinger it will be smooth. if the sugar is not beaten in correctly the cooked pavlova will collapse and or become gooey and sticky with droplets of undissolved sugar oozing.
please look at the recipe for my vanilla snow pavlova on http://www.petermcinnes.com.au . magically the sugar is added in one go! the KitchenAid whisks it into a stunning meringue effortlessly
Jo
Oh wait, one more question (might be a stupid one) after looking through Peter McInnes Recipes – when the product used is the food processor, I can always use the Stand Mixer can’t I? It might just take a little bit longer than using the food processor?
hello again,
many recipes can be equally successful in both appliances. but some are NOT. sadly it is not cut and dried.
Jo
Thanks for your super-prompt reply Jo!! I think I will get the Stand Mixer.. and I already know what colour I’m gonna get – PINK of course!
Hi Jo,
I just picked up a Kitchenaid booklet today while looking for a stand mixer. I do a lot of baking (mainly cupcakes) and have started doing chocolate/lemon tarts and quiches so I was considering getting a big food processor. However, I also only have a handheld mixer so basically my question is: Would I be able to make pastry properly with just the stand mixer (and possibly save some money) instead of getting BOTH the processor and stand mixer?! I REALLY want the Kitchenaid Artisan Stand Mixer but do you think it’s better to use a food processor for making pastry? Would really appreicate your opinion, thanks!
Hi Monica,
great question and one i am often asked. the satndmixer and processor are in someways interchanagable. they both will do an excellent job across the board. however, yes sometimes times the processor or stndmixer can be better some recipes. ….. it is a technique thing.
i am so pleased to let you know you can do fabulous pastry in the standmixer . have a look at the French Lemon Tart on the petermcinnes website. it is one of my very favourite recipes! the hazelnut pastry is delicious. if you do not want to use the hazelnut meal simply add a little more flour.
many purchase a standmixer and then at a later date get a processor too – just beacause we all want both – I use one or the other if not both every day (and not just beacause i write recipes – but within my own household cooking).
I hope i have helped you – enjoy your mixer / processor.
the next biggest decision is the colour to choose!
J
Hi Jo
I was talking to my 9 yr old daughter (she loves KA and has her own mixer already) about a KA demo we have coming up this weekend and asked her if she was excited about going…dumb question.
Her excited reply was “Is Jo going to be there?”
I was puzzled and said no and asked her why.
She then said “I could have got her autograph”.
She thinks you are the Queen of KA.
I thought it was the cutest moment so I had to share it with you.
Vicky
Thanks Jo for the receipe I appreciate it. I was wondering if you know anything about Juniper berries?When we live in Melbourne, Surrey Hill, years ago my neighbour told me about them. I have recently seen them in a local store and wonder how I could use them.
Kind Regards
Suzie
Hi Susie,
Junniper berries are best used within a short period of purchase – they can quickly loose all flavour. They have a wonderful flavour and aroma something cross between citrus but with a touch of pine. … it is an unusual flavour.
They are delicious with cabbage, pork and corned beef. I always crush about 8 and add them to my corned beef when simmering with a good handful of brown sugar, a couple of cloves and a bay leaf.
Junniper is also the distinctive flavour in Gin. I have also seen then crushed and added with mixed sice in a rich fruit cake.
Thanks for the interesting question!
Jo
Hi Jo
I don’t have an ice cream attachment and was wondering if it at all possible to whip your icecream mix using the standard flat beater on low speed? also, where can I find your receipe for the Cherry Heart shaped cake you made on TVSN this morning. Can’t find it on the kitchenaid website, but looks fabulous!
Hello,
Sorry you can only whip up the ice cream with the ice cream attachment.
However you make a style of ice cream known as a semi freddo with the
standmixer and whisk attachment. Thius style does not need churning.
The recipe I made on TVSN was a simple butter cake to which I added a couple
of berries and covered in an icing. You can easily whip up a butter cake in
the mixer and to vary the look I baked it in two heart shapped tins. I
think we have plans to feature a special cake for Mothers Day… please stay
tuned! And regularly check out the recipes on http://www.petermcinnes.com.au. There
are many many to choose from.
Jo
Sorry about this, but I’ve received a comment from the Comment Subscription Manager to say that I cannot view the page without a valid key and that the key is included in links sent in Notification Emails. Well, don’t know what I’m doing wrong, but I’ve clicked on the links I was supposed to. Can you help? I’m happy for Jo to leave her reply on this page if its easier. Thanks.
Sorry, forgot to tick “Notify me” box at end so will just repeat my request, if I may.
Am I able to halve mixture for a Christmas cake (23cm tin and baked for 2.5-3 hours) and place in two tins of the same size but cooked for half the time, and still get a good result? Or should I use even smaller tins? If so, what size for how long should they be baked? Thanks Jo. Would be so grateful for a reply.
Am I able to halve the mixture for a Christmas cake (23cm tin, baked for 2.5-3 hours) and cook in two tins of the same size, but for half the time, and still get a good result? Or should I use even smaller tins? If so, what size and cooked for how long? Would be so grateful for a reply, Jo.
Hi Vivienne,
Christmas cakes always need a long slow cooking time – no matter how large
or small they are. The cooking time of 2 1/2 – 3 hours is needed and is
normal for most. By the sound of your recipe it is a good old fashioned rich
dense and moist cake.
Sadly you can’t really half them successfully, as the balance of
ingredients is then out and the result is not sucessful.
You would need a ‘light’ quick cake recipe – which is still delicious but
will not have the same flavour or texture of your cake- a cake that is
really like a butter cake with a little dried fruit will reduce the cooking
time…. but is not a Christmas cake in my book!
I really would set the time aside and do the original cake! – it really is
worth it in the long run. I love a home made good rich Christmas Cake and of
course I highly recommend the cake on the KitchenAid website!
I hope I have helped you.
Jo,
IRISH SODA BREAD
I wonder if you can help me. I love my Stand Mixer – and use it it so much – I did buy the rotary slicer/grater which I use much more than I thought I would – so easy and efficient and makes for more interesting textures in salads etc too. I would be grateful for some help with yeast-free bread. I have found a few recipes for Irish Soda Bread – my husband has been advised by his doctor to not eat any yeast – I have been making bread for years, but with yeast. Do you have an Irish Soda Bread Recipe specifically for the KitchenAid Stand Mixer.
Thank you for your help.
Hi Susan
I love the rotary shredder slicer too – yes it is so handy, I use it so
often.
This recipe for Soda Bread is from the ‘Ultimate Mixer Cookbook’:available
form KitchenAid stockists.
Makes 1 loaf:
450g plain flour
1 tsp salt
1 tsp bicarb soda
350 – 375mls buttermilk
1. Preheat oven to 230C. Place the dry ingredients into the mixing bowl.
Attach the fat beater and mix until combined. Gradually add the buttermilk
until a dough forms.Chnage to the dough hook and knead on speed 2 until you
have a soft dough.
2. Place on a greased tray (or lined with baking paper), pat the dough into
a round about 2.5 cm thick. Bake 15 minutes then reduce the heat to 200C and
bake a further 10 – 15 minutes.
3. tap the loaf to see if it is done – it will sound hollow. Cool on a rack
and eat on the same day made.
I hope you enjoy this recipe.
Jo
Hi Jo,
I live 25km on a farm on the outskirts of Albany WA. I would love a fast and easy cake receipe for when people drop by. With 3 teenagers and a four year old I need something that will cater for at least 8 – 10 people!
Kind regards
Suzie
Hi Suzie,
This is a cake I have loved and made in many various forms for years. Traditionally called a ‘1 cup’ cake
Into the mixing bowl (of your KitchenAid standmixer) place 1 cup each of chopped dried apricots, self raising flour (or 1 cup plain flour and 2tsp baking powder), brown sugar, shredded coconut, milk with a pinch cinnamon and 2 large eggs. Attach the flat beater and mix on speed 4 until well combined.
Pour into 20cm round ring pan and bake in a preheated 180C oven for about 50 minutes.
Cool for about 15 minutes and slice – delicious served buttered.
Jo
I haven’t been able to make thick mayonnaise like the ones I’ve seen on TV cooking shows. I tried the recipe in the KA cookbook (Ultimate Mixer) with my KA mixer but it didn’t turn out as thick as I’d liked. I’m thinking of buying a KA food pro. Have you tried making mayonnaise with this and how does it turn out?. Also I bought a bottle of safflower oil. The supplier of this oil wrote it makes good mayonnaise. Do you know if olive oil is what makes it a runny mayonnaise or is this how home made mayonniase is supposed to be? Mine’s been nothing like the commercial stuff in taste or texture.
Hi Jo,
Thanks for the super fast response much appreciated. I will have to make something again tomorrow and see how I go. Not that I need an excuse I am always in my kitchen. The smell was like a burning plastic motor smell. I have never smelled that before. Thanks for the tip on the bread flour however, thanks to the beauty of this wonderful machine I have used ordinary plain flour and it works briliantly.
Dear Jo I have had my stand mixer for 13 months and I love it. I make everything in it. I also have the foodprocessor. Anyway I was making bread today and I want to know how long are you supposed to knead the dough for? I only use one kilo of flour as per manual instructions so that I do not overload the machine. However, today I kneaded the dough for 5 minutes on low and noticed a pungent smell what could this be. I only mixed a kilo of flour. Did I mix it for too long. Please help. AAAGHH!!!!
Hi Kathy,
Gee the pungrnt smell – was it like a burning motor smell? ….from what you say you are doing everything right but the main points to keep too are
1. for a KSM 150 model keep the total weight added (solid & liquids) to 1.5kg
2. always only knead a dough on speed 1 or 2
3. the dough is ready after about 3 – 4 – 5 minuytes depending on the humidity and temp of the room.
4. the dough will feel lovely and smooth and spring back when tested.
Are you using bread flour? – it has more protein and works brilliantly for bread.
Mix up a cake or another mixture and watch the machine.
Custoimer service is wonderful at peter mcinnnes.
Call 1800 990 990 and chat with Michelle or Lee if you are still concerned…. was your machine ‘jumping’?
delighted you love your mixer – I loive mine too!
Jo
I didn’t see Joy’s question but I also have a son allergic to dairy. I use a chocolate ganache thought the recipe might help.
200g Chocolate
60g butter (I use Golden Canola Light)
2/3 cup corn syrup (Karo brand)
Melt in microwave. Let stand for 2 mins, strain over cake.
Kylie
Thanks Kylie – I’ll give it a try although I’d have to use Nuttlex instead of butter – will let you know how it goes.
Jo I hope you can help me. I have tried many of your recipes and they are all great and easy too, so here it is I am tring to find a nice chocolate birthday cake with chocolate icing that I am also able to write with can you please help Thanks Helen
Hi Helen,
Have you tried the mud cake on the date base – rich dense and lovely! Also
there is the choclate beetroot cake (you can leave the beetroot out if you
like (although I prefer it in)! moist and delicious and the beetroot &
cinnamon are delicious together
j
Hi Jo,
I make allergy free cakes for children in Ballarat (gluten, dairy and nut free). I want to use the Sweet William choc buttons to make a ganache to cover the cakes but every recipe adds cream to the chocolate. Could you suggest an alternative to the cream please? Thoroughly enjoyed your segment at the Gluten Free show in Melbourne in 3/10.
Hi Joy,
This is difficult for you and I completely understand….. my son use to be
very allergic to dairy -
The only other successful choices for you are a butter cream (made with
Nutalex, icing sugar, cocoa and a little melted chocolate) or a marshmallow
frosting.
I have been remotely successful with slowly incorporating a little tepid soy
milk into melted chocolate with extra butter (temperature plays a huge role
in the success of this) Vita Soy has been the most successful. Have you
tried using the soy cream chese 0 does this incorporate with other
ingredients – I have not tried – but again similar temperatures are the key
to success. If they are too different the mixtures will surely spilt and or
seize
Have you looked on the Sweet William web site?? Perhaps they have some
recipes you can enjoy?
Do you have a copy of ‘Friendly Food’ Food for life – Murdoch Books.
Has great recipes I know would interest you.
Good luck and thank you for your lovely comment
Jo
Thanks Jo – I have been on the Sweet William site – was glad to find a dairy free chocolate. I’ll try using the soy milk and see what happens. I want to make a cake for the kids which actually tastes like a real cake and looks yummy as well. Have sorted out the cake recipe now hopefully I’ll be able to make it look good as well. Will also look for the book you recommended.
Thanks to everyone who responded. Support is greatly appreciated.
Hi,
I received a kitchen aid stand mixer from my family for my birthday and we are all really enjoying trying all sorts of new recipes. Recently I made the same cake but baked one in a silicon baking tin. It didn’t seem to rise as much as the one baked in a metal tin, and was quite dense in texture. Have you found a difference when using silicon tins? Do you use silicon tins
Thanks, I have found this website very helpful and love looking at the recipes.
Hi,
Silicon can be good to bake with – I have one particular pan I love it is
from Tupperware and an excellent quality. There are different levels of
quality!
The other point I feel I should mention is over mixing? The dense texture
you speak of could just be that too much mixing has occurred and the cake
risen and collapsed. The standmixer planetary action is quite remarkable and
brilliant once you are used to it…. but can initially cause over mixing if
you sure used to others mixers.
Question: did you feel you had the correct consistency in the mixing bowl
before baking? Also please check your rising agent is fresh and or your self
raising flour is fresh.
Hope I had helped
J
Jo
Will the Commercial Food Grinder grind butterscotch pieces down to smaller pieces?
Hi Michael,
No I would not use the food grinder to do this. Toffee and praline is very
brittle and I would be concerned it would damage the grinder. The grinder is
great for meats (raw and cooked, fruits and vegetables and some nuts).
The KitchenAid food processor (using the all purpose blade) is suitable to
grind toffee in small batches. I would have the motor running and add the
toffee pieces through the small food chute.
Jo
Hi Jo
I recently purchased a Kitchenaid food process which has a dough blade. I can’t find any recipes which explain how to make yeast dough using this blade. Can you provide any information on how to make bread or pizza dough using the dough blade in the food processor?
Thanks
Lynn
Hi Lyn,
The dough blade is very easy to use. Simply mix the bread or pizza dough in the large work bowl using the ‘all purpose’ blade until the mixture forms a ball. Then remove this blade and place in the dough blade.
Process for about 2 minutes or until the dough is soft and pliable.
You can use any of your favourite bread or pizza recipes bases.
If the dough looks sticky while it is being ‘kneaded’ add a little more flour.
Always use a high protein flour maked bread or pasta flour as you will need the extra protein. Specialty bread flours are available at the supermarket=t or any good deli.
Enjoy that processor – it’a fast, faboulous and so robust
Jo
Hi Jo
Heather again!! I forgot to ask about strength. The Kenwood could mix very large quantities e.g. I could make 3 banana cakes at once. Can I get this mileage out of a KSM 150 or is it not strong enough? Thankyou
Heather.
Hi Jo
I have only ever owned a Kenwood mixer and am considering buying a Kitchen Aide – but am nervous. Can you help? Do you know the Kenwood Mixers? How do the two machines compare for you? Just want to make a good decision. Cheers
Hi Heather,
I absolutely LOVE KitchenAid and have for many years. The brand used
everywhere and by so many well known and professional chefs. The KitchenAid
standmixer is 90 years old this year, is of solid metal construction and is
direct drive (that’s why ‘she’ is so quiet- even on speed 10). Please have a
look on the Peter McInnes website for a demonstration near you… once you
see the mixer in action you will immediately want one!
The capacity for the mixer is a total weight of 1.5 kg for the KSM 150 &
1.65 kg’s for the K5 model. If you are planning to make lots of bread, pasta
and larger volume cakes think about getting the larger K5 model.
I hope this has helped you.
jo
Hi Jo,
I met you at the Royal Melbourne show.I found your sessions very educational, but unfortunately was not able to attend any of your full sessions as I was working at the show. I spoke to you and requested for a ‘foolproof’ sponge. You kindly suggested that I forward an email to you.Thank you so much, Jo.
My email: ekratzer@bigpond.net.au
Hi Vivienne,
Please have a look at the peter mcinnes recipe website. The gluten free
sponge is delicious. You can substitute the gluten free flour for standard
wheat based flour if you wish. Sponges are so easy to make once the
techniques are learnt.
Good luck!
Jo
Hi Jo,
I recently bought a kitchenaid mixer and the food grinder/sausage maker attachment. I am wondering if you can recommend any books that contain barbeque recipes that i can use the grinder for. I was looking to make my own sausages and hamburgers etc. mainly because i want to know what goes into them and not have all the salt and flavour enhancers that come along with them. I know there are a couple of recipes on this site but hoping you might know of a good book i can get my hands on. I think your demonstrations are great. Don’t normally enjoy the dvds that come with appliances but the way you present things and your professionalism is to be commended !!! (p.s. yes i am a guy that owns a kitchenaid appliance
)
Thanks : )
Hi sausage king!
BBQ cook books…. Curtis Stone is great with sausages and BBQ’s.
Generally you can combine 100′s of flavours into a sausage… but I think
keeping it simple is the key and always go with classic favours such as -
beef & mustard, beef and bacon, lamb and mint, lamb and rosemary, chicken &
sage, chicken and coriander etc.
An important ingredient for all home made sausages is a little ‘fat’ yes;
they can not be too lean. I like to add pork fat or chicken fat during the
mincing of the meat. This adds a delicious and juicy flavour. If the
sausage is too dry it is hard to fill, secure and easily splits and dry’s
out during the cooking. Visit your local butcher and enjoy a chat – skins -
I like to use fresh, but many prefer the synthetic kind.
Have fun!
Jo
Hello Jo – have recently bought a 90th anniversary Kitchenaid Stand Mixer (am soooo excited!) and have bought the attachments to make my very own gourmet sausages – do you have any ideas for fillings / combinations of fillings for the sausages (bearing in mond that my hubby will not eat anything that is poultry like.)
Am really looking forward to your guidance!
Annie
hi jo i have a copper bowl that is not locking in correctly just seems to go round and round how do u suggest i fix have contacted your help line and they couldnt help me .and how do i clean the bowl has black marks and have only done egg whites.
Hi Sharon.
I often find if I have the bowl facing the wrong way it won’t lock in…..
there is a specific place it must sit – the bowl is the same fit and size as
the stainless steel bowl, but yes it will sit in a specific place – so it
locks in correctly.
You could also take it back to the retailer it was purchased from and ask
them to look at it……if the bowl is faulty they will advise you of what
to do next in regard to a replacement. But I strongly feel it is simply not
sitting in the correct position – I have experienced this my self before and
by moving the bowl to another section on the holding plate it locks
The bowl will tarnish the minute you use it – this is sadly the way it is
with copper. Cleaning is easy with a mixture of plain flour, vinegar and a
good pinch of salt – mix it to a paste and rub all over using a bit of elbow
grease too! Wash well with hot soapy water and buff up with a soft cloth.
Chemical cleaners are also sold at good kitchenware shops.
I hope this has helped you.
Jo
Dear Jo,
I have a kitchenaide mixer and would like to know a basic cupcake recipe. I like to decorate cakes and my children have asked for the decorated cupcakes that you see everywhere. Preferably a recipe that is a vanilla base but that you can adapt to different flavors like chocolate.
Thank you
Diane
Hi Dianne.
Here’s one of my favourites……
Perfect Cup Cakes
Preparation time: 10 minutes
Cooking time: 15 minutes
Makes: 10 standard cup cakes
125g unsalted butter, softened
2/3 cup (150g) castor sugar
1 tsp vanilla extract
2 x 60g eggs
1 ¼ cups (185g) plain flour , sifted
2 tsp baking powder
60g (1/3 cup) desiccated coconut
1 teaspoon vanilla extract or seeds from 1 fresh vanilla pod
80mls milk or buttermilk
Preheat oven to 200C. Place, 10 x 1/3 cup capacity paper cases into the muffin pans.
Attach the flat beater to the standmixer. Add butter, to the mixing bowl. Turn to speed 2 and beat for 1-2 minutes or until light and aerated. Add about 1/3 of the sugar and the vanilla and beat on speed 8 for 2 minutes, or until very light and fluffy – adding the remaining sugar during the mixing and beat for another 3 minutes(adding the sugar in one go, can cause the butter to chock- this effects the final texture of the cake)
Wipe down the sides of the bowl occasionally with a spatula.
Add the eggs one and a time and mix thoroughly in between each addition. Turn off the mixer and add about half of the flour, coconut and milk, then turn to speed 1 and mix until just combined, before adding the remaining flour, coconut and milk. Do not over mix, or the cup cakes will become tough.
Carefully divide mixture into the paper cases, only filling each case to about half full.
Bake on the center shelf of the oven for 15 minutes. Allow to cool completely before icing.
I love cup cakes too! And this recipe doubled well and other flavours can be added.
Also check out the forum – I am sure many would love to pass on there favourite recipe
J
Hi Jo, I was wondering if the Aussie version Stand Mixer is compatable with USA and or UK accessories,i.e. pasta cutter and roller, grinder, slicer shredder,or is it only able to be used with Aussie ones?
Hi lynne,
Yes, all those fabulous attachments can be used on all models.
Regards
Jo
Hi again, just another attachment question, I have heard that the U.S version of the Ice cream maker wont fit the Aus standmixer as it has a different top on it, do you know if they fit ?
Hi lynne,
I have checked this with the lovely lee (customer servie) she knows all!
yes, you are correct the bowl will fit your mixer but you will need to purchase another drive assembly and paddle. (part number A9709419) and the dasher (part number A9709415)….you can order these from your local KitchenAid retailer.
however, of course if you purchase the attachment here in australia or new zealand it is ready to go.
the attachment is so easy to use and producers great ice cream. my recipes written for the Australian market are on http://www.petermcinnes.com.au I also hope to add several more throughout the year. I am actually working on some more unusual varients at the moment ‘basil & white chocolate is just devine’
happy cooking
Jo
HI Jo
I have just purchased my Kitchenaid through TVSn and am excitedly waiting for it. I have a question for you already. I have just made a whit chocolate ganache form white chocolate and cream and I have made too much can I freeze the remainder and is so how and for how long?
Thanks
Karina
First off, Karina congrats on making a white chocolate ganache, as white chocolate is very temperamental. Ganache is kinda funny they keep for a couple of weeks, so just keep the remainder in the fridge in a sealed container. Freezing will cause it to split, curdle and go icy.
Jo
Hi Jo
I need to get some of those fantastic Kitchen Aid products for recipe testing, can you please email me when you get a chance.
thanks
Chris
Hello Jo,
I wonder if you can help me – In the last couple of weeks I was lucky enough to receive a present of one gorgeous KitchenAid Standmixer – called “Toffee Apples” by me.
I am going to purchase a couple of accessories but do have a food processor so don’t really want to double up. Do you think the grinder/puree attachment would be a better purchase than the shredder/slicer – is it as versatile as it seems? I am trying to find out exactly what the grinder will do, for example can you do your onions/garlic/parsley etc in the grinder along with meat/fish or chicken.
Do appreciate your help. I saw Emily doing a terrific demo on the weekend.
Thanks very much for your help
Sue
Hi Sue, the food grinder is a great attachment for food grinding or (mincing all meats – fish chicken, vegetables). The rotary shredder slicer has up to 6 additional drums so it does a lot more than the grinder however, the shredder slicer does not “mince meat”. They are two fabulous attachments they are very different and I think that you would benefit from having both.
Regards Jo
Hi Jo, I saw you at The Show and wanted to ask you about meringue buttercream turning to soup. I’ve made it and had it turned out divine (http://www.facebook.com/photo.php?pid=1359528&l=73b935c127&id=713807812) but other times it collapses into a big sludgey mess after I add the butter. I’ve seen lots of suggestions as to why this might happen but haven’t found a sure fire fix yet and while some people say to just keep beating it, that doesn’t work for me.
Do you know what’s happening here? Would the amazing copper bowl help with this? This is a recipe similar to the one I use – http://howtoeatacupcake.net/2008/02/face-your-smbc-fears.html
- Kim
Hi Kim, first off if there is too much variance in temperature it can be difficult. There are hard and fast rules but just sometimes even though you’ve done it right it can be difficult. The main rules are add the butter slowly, make sure its at room temperature, make sure the bowl has cooled down completely before adding the butter. If it does separate beat on high for 5 minutes to return it to a glossy consistency and then beat on low for 2-3 minutes to remove air bubbles.
Regards Jo
Hi Jo,
I met and spoke to you at the Royal Melbourne Show. Thankyou for your time. I was so inspired after talking to you and watching your demonstration, that all I wanted to do was go home and create something fabulous. Your passion for Kitchenaid and cooking in general is deeply from the heart and extremely contagious. Sadly, reality came crashing down when I got home. (As it does). I will have to save hard to be able to purchase one of those fantastic Kitchen aids. But I suppose all good things come to those who wait. And I look forward to the day that I become the proud mother of my own Kitchenaid. I have poured over the catalogue you gave me and I would just love a matching set.
Hi leanne,
thank you for your lovely comments. YES all things KitchenAid are contagious! Good things are so worth waiting for and i know one day you WILL have your very own mixer, processor, toaster!!!
I am delighted you enjoyed my cooking segment and the Royal Show ifself.
In the mean time register for the kcuisine newsletter on http://www.petermcinnes.com.au.. The recipes will continue to inspire you!
regards
Jo
Good Morning
I just want to thank and congratulate Kitchen Aid and Jo Richardson for putting on demonstrations at the Royal Melbourne Show this year.
I was lucky enough to see Jo Richardson a number of times at the show this past week, I was working at Lost Property/Persons and as I started at 12.30 I was able to see a number of the cooking demonstrations but after seeing Jo the first time I made an effort to be there for Jo’s sessions as much as possible.
Jo has a flair for imparting information to the not so confident cooks and making them feel like they can do it too and also develop a love for the Kitchen Aid products.
I learnt so much from Jo as she made the sessions very informative and educational in a very fun way and she also imparted an enthusiasm and love for the Kitchen Aid products.
I do hope that you will continue to be at the Royal Agricultural shows in the future. It is the only place I have seen the beauty and functionality of Kitchen Aid products and I must admit it is now on my save for list.
Please do pass on my congratulations and appreciation to Jo and the Kitchen Aid company.
Yours Sincerely
Marietta
Thank you so very much for your wonderful comments! I also hope I can continue to show off KitchenAid! Yes, i do so LOVE it and am thrilled I have passed on the enthusiaim and passion to you also.
The Royal Shows are so exciting – I love the vibe and passion.
I hope you do get you your very own mixer soon.
Thanks again for taking the time to post this lovely thank you!
Kind regards
Jo
Hi Jo,
I have recently bought a KitchenAid artisan mixer and I am already a fan. I see that on American websites there is a new pasta press attachment available. Do you know anything about it and will it be available here soon?
Thank you,
Julie
Hi Julie,
Yes I know the press you are talking about but at this stage NO it will not be available here in Australia….. I did test and use it several weeks ago and found it quite good to use. The problem is the cost and sadly it would be very expensive here so the decision was made to not to have it as part of the range.
If you really want it, you can purchase from the USA site – all attachmens will secure to all models sold here.
Thank you for your question and happy cooking
Jo
Dear Jo & Valerie,
I am still in shock at winning my beautiful Kitchen Aid Mixer at this year’s Royal Melbourne Show. I am absolutely thrilled and can not believe I have won something that I was planning to have by this Christmas.
When I won the Kitchen Aid scissors, during Jo’s demonstration, I turned to my husband and said “this is the beginning of my Kitchen Aid collection”. Never dreaming that I was going to win the marvellous Kitchen Aid Mixer.
It looks perfect on my kitchen bench, as if it was especially made for me.
Thank you to all at Kitchen Aid for the opportunity to be involved in your anniversary celebrations.
I have decided to call my precious machine “Apples”, because it’s colour is Candy Apple Red and that great saying “she’ll be apples”.
Love to you all:
Honor and Apples
Hello,
How wonderful to hear from you. Apples! What a fabulous name and your right ‘she’ll be apples’ with a beautiful KitchenAid mixer purring away on your kitchen bench.
So yes you truely have the begginnings of your KitchenAid collection – maybe the pasta roller attachment, ice cream attachment or food grinder ?
Check out the KitchenAid forum and recipes at http://www.petermcinnes.com.au
Regards.
Jo
Hi Jo
I heard you mention mashed potato on TVSN but had always thought it would not work in the FP as it went gluggy.
How do I make it.
Lynne
Yes, I did mention mashed potato but also was pointing towards the standmixer – you are correct mashed potato is excelellent in the standmixer but tends to glug in the processor. However the processor is good for other mash – broad bean and pea, roasted carrot and pasnip etc.
For the most perfect mash, always add hot milk – this makes it super creamy.
Jo
While living in US I purchased a KitchenAid Professional 600 6qt 575 Watt Stand Mixer (110V)and when we moved home to Brisbane it came with us. I currently used a Voltage Transformer and it works well. But was wondering if it was possible convert it to 240V. Or is this model available for purchase in Australia.
hi kylie,
to answer your questions please call peter mcinness on 1800 990 990 and ask for lee or michelle in customer service.
any food related queations I would love to help you
happy mixing!
jo
Hi Jo, I have recently joined the forum, I also love kitchenaid products I own the artisan mixer and the food processor which I use all the time because I run an italian cooking school. I have a question a fortnight ago I made some preserved lemons with a recipe I got from the tv show food safari I followed the instructions precisely but had a look at them the other and both jars have a layer of mould on the top, what did I do wrong.
hi heather,
I love that show. I did not see that particlar episode but it all comes down to sterilizing. be sure to thoroughly boil the jars and lids and place on a rack upside down. add the lemons and brine and push the lemons down firmly into the jar. cover with brine and seal with a serilized lid.
have you checked the website for tips on that episode?
I also recommend stephanie alexanders ‘cooks companion’ cookbook – the preserved lemon recipe is easy to follow and works well.
Jo
Stephanie Alexander’s book “The Cook’s Companion” @2004 write this about preserved lemons: “it somtimes develops white mould. It doesn’t look great but it is harmless”. I too have made the preserved lemons from the food safari site, and taken this advice from Stephanie. I’ve never had a problem using my lemons, but if in doubt still, of course by all means feel free not to use them.
Jo
Love your show on TVSN – watched your show last Sunday 23/8, my question re pizza dough, you mention to let is rest in warm place – how does this compare to wrapping it in gladwrap and resting in fridge for say 1/2 hour.
Hi rose,
thank you – TVSN is fun! for pizza dough after you have kneaded in either the standmixer with the dough hook, or food processor with the dough blade… i like to press the dough out onto a pizza tray and set aside to prove. this is for a family style thicker base. if you want a thin and crisp base – press out and bake straight away.
wrapping dough in plastic and resting is normally for pastry.
enjoy those pizza’s! so easily made and much cheaper and nicer than shop brought.
hi jill,
slicing dried fruit in the processor. I am sorry I do not think this will be possible due to the sticky texture of the dried fruit. I think the fruit will ball and get jammed on the blades.
normally, if slicing dried fruit I have always simply used hand held scissors and regularly dusted the blades with cornflour? You can ‘chop’ the dried fruits more successfully. Attach the all purpose blade and have the motor running and add the fruits into the small chute.
the processor speed in not the problem as it is so very fast at 1700 RPM. the problem as I mentioned is the consistency of the fruit. for the best results when slicing / shredding etc always use firm ingredients. ….with meat and cheese it is recommended you lightly freeze or at least well chill the meat / fish / chicken first. Cheese must only be added through the small food chute.
the processor does so many wonderful things but it does depend on the firmness of the ingredient as too the sucess
I hope i have helped
Jo
Hi Jo
I look forward to watching your segment on TVSN. Jo I currently do not have a food processor but do have a blender. What I would like to know is can I use the blender to crush biscuits and such things for cheescake bases? I also have a mixer and toaster that we are very happy with.
Hi Nina,
Yes, you can use your blender to crush biscuits etc. The area in the base of the blender is smaller than a processor, so you may need to do the bisucits in batches. The blender is great for all quick crushes, herbs, curry pastes, smoothies, pancakes,soups etc
delighted you are happy with your mixer and toaster
jo
Hi Jo , ive seen u on tvsn and u said that people can request recipes. Ive actually heard that Ezekiel bread is good for u and would love to try it , however i havnt been able to find it in any stores. Would u happen to have a recipe as id be really interested in one and have just ordered my K5 deluxe from tvsn , thanks so much , hope u can help , kind regards , Sharon
hi sharon,
i have not personally tried or made ezekiel bread. i will look into this for you. i will add more bread recipes to the recipe website as soon as possible , but this can not be until next year. have you seen the the ultimate mixer cook book? this has several bread recipes in it. also if you join http://petermcinnes.com.au/forum I am sure one of the members might be able to help you.
Jo
Hi Jo,
We recently purchased a Kitchenaid mixer (white) and love it. However, we can’t get our standard meringue recipe to work using it. The fisnished product is coming out all soft and gooey. I used to make great meringues. What are we doing wrong?
Many thanks,
Victoria Robinson
Oh dear, i hate it when i have a favourite recipe and then it doesn’t work! please look at vanilla snow pavlova recipe on the peter mcinnes site,it is a fabulous recipe and i have made it so many times (also my recipes are tripple tested so we guarantee they work)!
this recipe is different in that you can add the sugar in one go ! if you wish) the whisk attachment goes to 67 points in the mixing bowl, which is truely amazing (many mixers can only claim 11 points)
i should also confirm you are using the whisk attachment? please let me know if you are having any further problems
jo
Dear Jo
Can you please tell me the difference between the Artisan Series FPM700 advertised on tvsn and the KFPM770 food processor.
I am also debating between getting the food processor or purchasing the mixmaster. Can you please explain the difference – if I purchased some of the attachments for slicing, etc.
Thanking you and I appreciate your time in responding at your earliest convenience.
Regards
Kerrie
Hi kerrie,
these are two very different yet the same food processors. one is a basic unit for ‘processing’ and knead (bread, pasta) – the other is a advanced processor with the attchments to slice, grate, whip, juice, etc. it really depends on your needs.
the most obvious difference between the standmixer and the processor is the ”aeration’ ability. the processor quickly processing mixing on one speed. the standmixer is variable and has various attachements. the standmixer once the additional attachments becomes a total ‘kitchenaid’ which will do everything and produce a fabulous result. the processor is limited. yes you can make cakes and whip cream in the unit but it is limted and does not produce the result the standmixer will.
both a very good and the best you will get!
jo
Hi Jo!
Just writing to say thank you so much for giving me the chance to cook with such an amazing chef at the Chocolate Rush festival! It was a great experience and I learnt so much in such a short amount of time. Also, I believe an extra special thank you is in order for Sasha, my new apple-green KitchenAid Artisan Mixer. She looks great in my green kitchen!
Sasha had quiet a homecoming; I’ve already made fluffy cappuccino soufflés, orange and poppy seed muffins, a crispy and moist loaf of homemade bread and am looking forward to giving your dark chocolate and beetroot brownies a highly anticipated trial!
All the attachments are easy to use and clean and with the mixer shield, my cat couldn’t get into the bowl when I wasn’t looking and my kitchen walls weren’t plastered with sticky mess!
Once again, thank you so much and I wish you the best of luck celebrating KitchenAid’s 90th Birthday!
Biggest Thanks & Kindest Regards,
Melissa & Sasha
Hi Melissa,
I am so very delighted you have already cooked up a storm (souffles, muffins and bread) that’s just fabulous! “Sasha’is certainly going to be busy and she will live up to all of it! As you know I name my mixers too, infact I know foodies who do….they all have such a special place our heart and stomachs. I can see you feel the same!
KitchenAid is very proud of it’s past and this being the 90th birthday we are even more thrilled with the release of the celebration mixer ‘candy’. As yet i have not purchased ‘candy’ but i am going too. This edition is a collectors item and will only be available for a short time. I have lots of news and recipes to report on from the Chocolate Rush Festival, but will do this later this week. In the mean time if you are looking for some inspiration check out the recipes on http://www.petermcinnes.com.au/
I am on TVSN (foxtel) with a 1 hour KitchenAid segment (12.30 pm), tomorrow if you are looking more more recipes / hints tips etc
Happy Cooking Melissa and please stay in touch, I am thinking you might like yo to share some your recipes?
Jo
Hi Jo,
I was hoping you could help me with a recipe i’m finding difficult to find.
It’s an italian or french custard (crema) that is in most good patisseries (sfolia/bigne). The only ones I seem to be able to find are very yellow and basically use caster sugar, egg yolks, milk & vanilla beans. Any ideas, even names of books would be appreciated.
Thanks
Susie
Dear Jo, I recently bought a kitchenaid food processor and wish to maximise its use.Last week I travelled 3 hours to Peters of kensington for an advertised demonstration but the lady was sick so no show!I basically want to know if I can make cakes (butter type)and,if so, the basic method. I understand the pastry, scone,slicing methods.Is there a food processor cook book? I have thoroughly read my instruction book. I watch and enjoy your TVSN shows but would love to see more on the processor. Thank you Nancye
Hello,
The food processor makes a good basic cake using the following method.
1. Cream the softened butter, sugar and vanilla with the all purpose blade until creamy. Add the eggs and pulse until well whipped
2. Add the combined dry ingredients and milk / sour cream etc. Process about 10 seconds only.
The processor method is quick and mostly produces a good quality cake – but it will not have a texture like a cake made with the standmixer, as the standmixer aerates the batter.
Take care not to over mix the batter in the processor as this will toughen the cake (as the gluten has been over worked in the flour). I will be featuring more processor recipes on TVSN very soon.
Regarding the demonstrations – check on the peter mcinness website for future demonstartions. Thank you
Jo
Hi Nancy,
I think you are wanting the recipe for creme patissiere. It is a rich delicious French custard.
There are many versions but I always use Stehanie Alexanders’ (The Cooks Companian). However, I use My KitchenAid standmixer to whisk the egg yolks, sugar and cornflour to a thick mixture before adding the hot vanilla milk. Often I substitute soy milk and maize conflour and the result is still delicious.
An important tip is to use a heavy based saucepan so the custard does not catch, as it can burn easily. To ‘lighten’ the cooked custard you can fold in lighty whipped cream.
I hope this is the recipe style you are looking for
Jo
Hey Jo,
we know each other via our mutual and very special friend Di Padgett.
My favorite desert is creme brule … do you have a ‘simple’ recipe for this?
Well done on this website.
ciao for now
Marie
Hi marie,
How are you? lovely to have you looking at askjo! I also LOVE creme brulee. I at this moment do not have one for print, but will add this to the next recipe batch. Currantly nearly 200 recipes are live on the peter mcinnes recipe site and many many more are currantly being written and them photographed. In the mean time Jamie Oliver and Stepghanie Alexanders books have their versions of the delicious classic……. but yes simple and sucess with out spitting / cuddling are the key.
look forward to seeing you soon at one of Di’s gatherings. Take care
Jo
Hi Jo,
I have recently bought the Artisan stand mixer and thought I would have a go at the Nut Topped Chocolate Christmas cake on your website. My question is how long will this recipe last and if I make it now, what is the best way to keep it fresh until Christmas
Regards
Sue
Hi Sue – the cake will happily keep well as long at it is COOL. ….the weather has been so terribly hot. My suggestion woul,dbe to bake and wrap on a couple of sheets of foil, or a good seled container, then in plastic wrap (make sure it is very air tight) and refrigerate until the day before you need it. The nuts will spoil if not kept cool.
the cqke is moist and delicious!
Jo